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Chilean Sea Bass

Seafood
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Chilean Sea Bass

Seafood

Product Specifications

Trunk
6 oz
7 oz S
7 oz L
8 oz
Units Per Case
2 units
Weight Per Unit
24.20 lbs
Weight Per Case
48.44 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
-18ºC
Units Per Case
25 - 27 units
Weight Per Unit
6 oz
Weight Per Case
10 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
-18ºC
Units Per Case
21 - 23 units
Weight Per Unit
7 oz
Weight Per Case
10 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
-18ºC
Units Per Case
67 - 69 units
Weight Per Unit
7 oz
Weight Per Case
30 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
-18ºC
Units Per Case
20 units
Weight Per Unit
8 oz
Weight Per Case
10 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
-18ºC
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Product Details

Description

Plucked from the deep, pristine waters off the southern coast of South America, our Chilean Sea Bass offers an unparalleled upscale dining experience. Ethically and sustainably long-line caught at depths of 5,000 feet from MSC-certified fisheries, this exquisite fish boasts an unmatched taste, texture, and fat content, thanks to its cold-water habitat. Frozen on-board with zero water added, its purity and flavor remain uncompromised. This versatile delicacy shines across various culinary preparations, ensuring an unforgettable gastronomic journey with every bite.

Culinary Notes

  • Versatility: Excelling in a range of cooking methods from grilling, pan-searing, to baking, this fish adapts beautifully to diverse preparations.
  • Pairing: Its rich flavor complements aromatic herbs such as rosemary and thyme, as well as zesty citrus elements like lemon or lime.
  • Sauces: Creamy, buttery sauces or white wine reductions enhance its natural flavors.
  • Skin: The skin crisps up wonderfully when pan-seared, offering a delightful textural contrast.

Preparation Notes

  • Thawing: If frozen, thaw in the refrigerator for optimal freshness. Avoid using warm water or microwave for thawing.
  • Seasoning: Season lightly to highlight its natural flavor. A mix of sea salt, pepper, and a splash of citrus often suffices.
  • Cooking: Pan-sear for a crispy skin or bake for a tender finish. Ensure an internal temperature of 145°F (63°C) for safety.
  • Resting: Let it rest for a few minutes after cooking to allow juices to redistribute.
  • Serving: Pairs beautifully with white wine reductions, citrus-based sauces, or a simple drizzle of olive oil.

Ingredients & Allergens

Chilean Seabass (Dissostichus Eleginoides)

Species

Patagonian Toothfish

Awards

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