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Wild-Caught Chilean Sea Bass

| (2) 4 oz. filets

Prized for its rich and hearty flesh, the Chilean Sea Bass gets its unparalleled flavor from the high fat content it develops while swimming in the icy cold waters off Patagonia. And if its top-shelf flavor isn’t enough to sell you, just wait until you experience its luxurious, flaky texture which practically melts in your mouth.

Chilean Sea Bass
Chilean Sea Bass is very flaky. If grilling, wrap in foil or use a grillpan. If cooking stovetop, let the oil in the Stovetop get very hot for a good sear, before turning the burner down a little.

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Before it became commercially popular, Chilean Sea Bass was known by its real name – the Patagonian Toothfish (not the most appetizing name, is it?) In the past few decades, it has soared to the top in popularity in America’s finest restaurants due to its rich flavor and buttery texture. It’s loaded in protein, essential vitamins and minerals and Omega-3 Fatty Acids.

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Rastelli's Sea Bass

Exotic waters. Exquisite taste.

After a meteoric rise in popularity in the 90s, Chilean Sea Bass faced a perilous future as demand for this delicacy far outpaced the means to fish it sustainably. After years of conservation efforts, the practice of fishing for Chilean Sea Bass, now a Marine Stewardship Council-recognized fish has become the most highly regulated in the world, and it stands as one of the greatest success stories in fishery management.

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