Chilean Sea Bass
Rich, buttery, and delicately complex, wild-caught Chilean Sea Bass is one of the most luxurious white fish on the market. Harvested from the icy depths of the Southern Oceans, it’s renowned for its melt-in-your-mouth texture, clean flavor, and elegant versatility across global cuisines. Sourced from MSC-certified or CCAMLR-regulated fisheries, Chilean Sea Bass is a responsible, traceable, and premium choice for chefs who value quality and integrity.
Dissostichus mawsoni (Antarctic toothfish)
Product Details
Frozen & raw; Frozen & marinated; Frozen burgers, sliders, brochettes
H&G (headed & gutted)
Strips
Pieces
Portions
Fillets
Burgers, Sliders, Brochettes
Marinated portions
H&G (headed & gutted): 1-2 kg to 30+ kg (boxed and toted)
Fillets: 1-2 lb to 15-20 lb (boxed)
Portions: 4 oz to 8 oz (or custom specs) (Pack 1 x 10 lb)
Strips: 1-3 oz (Pack 10 x 2 lbs)
Pieces: 1-3 oz (Pack 10 x 2 lbs)
Burgers, Sliders, Brochettes
Marinated portions
Multiple COOs
Wild-caught using longline fishing at extreme depths of 3,000–6,000 feet
Species highlights
Naturally high fat content creates a moist, buttery bite with a clean, ocean-fresh finish that’s nearly impossible to overcook.
Caught and frozen immediately on board, preserving peak freshness, flavor, and texture from ocean to plate.
Wild-caught from one of the world’s most carefully managed fisheries, harvested under strict international quotas and NOAA import controls to prevent IUU fishing.
Featured on Michelin-starred menus and in upscale retail markets worldwide
Responsible Sourcing
Traceability
Delicious Details
Learn what makes this species a mouth-watering seafood staple.
Flavor Notes
Rich, buttery, and slightly sweet
Delicately complex
Clean ocean finish with nutty or umami undertones
Texture
Silky, moist, and melt-in-your-mouth
Flaky yet firm—perfect for center-of-plate dishes
Naturally high fat content makes it very forgiving to cook
Ideal Cooking Techniques
Pan-Searing
Sous Vide
Oven Roasting
Steaming
Grilling
Poaching
