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Chilean Sea Bass (Dissostichus eleginoides) Patagonian Toothfish, Mero, Bacaloa de Profundidad The taste is exceptional and unique due to the high oil content of the flesh. Because of the enormous size of Chilean sea bass, these fillets are thicker than most, making them an excellent candidate for grilling.
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This bass grows very slowly in cold waters 150 to 12,000
feet deep therefore access is now restricted both in allowable catch and
the number of hooks based on vessel length. When available it can be
caught all year except for June to August.
