Seabass, Chilean


Sustainability Rating:

Multiple-OptionsMultiple options


We commonly refer to both Ross Sea toothfish (Dissostichus mawsoni) and South Georgia toothfish (Dissostichus eleginoides) as Chilean Seabass

Available year-round


Where: Ross Sea, Heard Island, McDonald Islands, Macquarie Island, Falkland Islands, South Georgia, Antarctic and Southern Indian Ocean, Chile, Southeast Pacific Ocean

How: Wild Caught


Back to Product Guide


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.

For Your Retail Display

Make this beautiful white fleshed fish pop inside your seafood case by adding plenty of dark greens or red kale.