Chilean Sea Bass Fish

Chilean sea bass, also called Patagonian tooth fish, is a fish species which became very popular for human consumption in the 1990s. Chilean C sea bass is a deep water species, and technically not a member of the bass family of fishes at all. It is caught in the cold, deep waters off the coast of Antarctica, and earned the name Chilean as ea bass because Chile was the first country to bring it to the popular market and “seaseasea bass” was deemed more commercially viable than “tooth fish.”

Easy Baked Chilean Sea Bass

Chilean sea bass is white fish rich in the omega-3 unsaturated oils, with a unique large-flake texture, but the fish is quite mild in flavor. The oils also make it a little easier to cook, because it won’t toughen up if a little overcooked.

ingredients :

  • olive oil
  • 4 Chilean sea bass fillets, about 6 ounces each
  • salt and pepper
  • Cajun or Creole seasoning, or a seasoning combination of your choice
  • Preparation :
  • Heat oven to 425°.

Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.

Chilean sea bass fish for masses uses

Bass dishes are bountiful on the menus of upscale independent restaurants nationwide these days, but confusion is also part of the trend.
The problem is tied to names.
Farmed striped bass,” “Chilean sea bass” and “local bluenose sea bass” were three of the bass offerings found on menus in recent months. But of the three, only the farmed striped bass was for real.
Chilean sea bass’ is a marketing name,” explains , general manager of the Clearwater Cafe in Pasadena, Calif., and a former fish buyer for the multiunit University Restaurant Group. He says the fish from deep-water trenches off Chile being billed as “sea bass” is actually “Patagonian tooth fish . . . and it’s more like a grouper than a sea bass

In a small number of cases misidentification has been shown to have been intentional, but for the most part errors result from miscommunication between suppliers and distributors, or distributors and chefs. Truth-in-menu laws have reduced the number of such labeling errors in recent years, but even the best restaurants still get tripped up from time to time.

Dried – Salt Fish:

General specification :

– packed :10 KG/carton
– salt contain :15 to 25 %
– drying :70%
– volume in 20″fcl :1.700 carton x 10 KG = 17.000 kg

– product type: Headless or complete