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Chilean Sea Bass


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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.

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.

Market Form

Size

Cooking Method

Whole or round, drawn, skin-on or skinless fillets, portions Headed Gutted

Mostly fresh, but some frozen

Average 30 inches

Bake, broil, sauté, deep fat fry or pan fry, smoked

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish


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