Chilean Seabass is a fairly moderate fish in flavor, texture, and oil content. It is incredibly moist with large, thick flakes–resulting in a smooth and buttery texture.
Cooking Tips & Recipes
Chilean Seabass is great grilled, poached or sautéed. Avoid heavy sauces that compete with the fish’s refined flavor. Close substitutes include Grouper and John Dory.
Because of the remote fishing region for Chilean Seabass, fish are processed and frozen aboard fishing vessels before being shipped many miles to mainland. As a result, you’ll never see Chilean Seabass available fresh-never-frozen.