Chilean Sea Bass


Patagonian Toothfish - Sashimi Grade

 The Patagonian toothfish is a relatively large species of deep-sea predator that gets its name from the region where it was discovered (Patagonia, South America) and its strong, pointy teeth. In markets and restaurants, it is typically known as Chilean seabass. Its name was changed to make it more favourable for seafood buyers. When it was being developed as a high-value fisheries species, seafood distributors assumed that people would be more likely to buy a fish named Chilean seabass than one with an intimidating name like Patagonian toothfish.

Adult toothfish reach lengths of up to more than 2m and weights of 100kg. These large adults live near the bottom of the sea, in very deep water (over 3800 m), where they hunt other fishes, squids, and crustaceans. This deep ocean predator is distinguished by its immaculate white flesh and its unique almond butter taste.

Native to the Kerguelen Islands, also known as the Desolation Islands, a group of small islands in the Antarctic constituting one of the two exposed parts of the Kerguelen Plateau, a large igneous province mostly submerged by the southern Indian Ocean. 

This amazing fish is brought to market by our friends at QWEHLI 'The fishmonger of the chefs'.

Usage: Pre-heat oven to 180°c. Place a non-stick frying pan over a moderate heat with good olive oil, once seasoned place the fish skin side down and cook until the skin is golden, easily identifiable at the edges. Place on a lined baking tray and move to the oven for approximately 4 minutes.

This sashimi-grade fish can also be used in raw preparations such as ceviche.



All of Our Patagonian toothfish is MSC certified and caught by hand.


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