Species Name:Dissostichus mawsoni, Dissostichus eleginoides
We commonly refer to both Ross Sea toothfish (Dissostichus mawsoni) and South Georgia toothfish (Dissostichus eleginoides) as Chilean Seabass
Living in the cold, deep waters of the Southern Hemisphere means a high fat content and rich, moist meat with a buttery flavor that just melts in your mouth. The fillets are shiny and white and cook up white and flaky with a firm texture. It’s a great source of protein and is rich in Omega 3’s.
Alternatives include Sablefish or Escolar.
For Your Menu
Chilean Sea Bass is coveted by many chefs. It has a mild, rich, and buttery flavor and a moist, firm, tender texture with large flake. Chilean Seabass can be prepared by grilling, poaching, sautéing, baking, broiling, and smoking.
For Your Waitstaff
You can let your customers know that Chilean Seabass is a delicious sought after fish on the menu.
With its rich buttery taste and wonderful texture, we recommend pairing this excellent fish with white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc.