Chilean Sea Bass - Patagonian Toothfish

Chilean Sea Bass, also known as Patagonian Toothfish, offers a blissful combination of buttery undertones and a mild yet distinctive taste. This exceptional fish is known for its melt-in-the-mouth tenderness, ensuring a remarkable dining experience.

This deep-sea predator stands out with its stunning white flesh and unique almond butter taste. It's a versatile white fish, even more delicate than monkfish or cod. You can experiment with similar flavours that complement chicken, like wild mushrooms, root vegetables, and fragrant Southeast Asian spices.

Native to the southern oceans around Antarctica, the Chilean Sea Bass also known as Patagonian Toothfish, inhabits very remote waters. These toothfish are sustainably caught using the longline method, certified by MSC (Marine Stewardship Council). In the challenging Heard Island region, they thrive a staggering 4,109km southwest of mainland Australia. Here, the magnificent Glacier 51 cascades into treacherous icy waters, creating an ideal habitat for these highly prized fish. As they patrol the underwater volcanic crevices, they embody the pristine beauty of their surroundings.

Experience the remarkable flavours and possibilities of this exceptional fish. Order our Chilean Sea Bass and embark on a culinary journey connecting you to the Southern Ocean's untamed wonders.

Preparation: Whole Sea Bass Fillet is as effortless as it is rewarding. If you do not want to use the whole fillet, remove it from the pack while it is still frozen and place it skin-side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or four pieces). Wrap the individual steaks in double-layer cling film, then return them to the freezer for later use.  

This whole fillet has a line of pin bones extending from the head end to about 50% of the way down the fillet. The most effective method is to use a sharp knife and execute a V cut. Run your finger along the fillet to locate the line of pin bones. Cut through the flesh down to the skin on both sides of the pin bones. Take out the strip of meat containing the pin bones, then run your fingers over the fillet to confirm the removal of all bones. For best results, do this when the fish is partially thawed, and the flesh is firm.

Origin: Australia 

Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption.