Chilean sea bass roam the cold Antarctic waters near Chile, Argentina and Australia. Reaching 100 pounds or more in size, these large fish have become a chef favorite in American restaurants because of the meat’s exceptional taste, attractive appearance and versatility.
Texture and Flavor: Pearly white, firm, flaky, rich, high fish oil content
Cooking Methods: Grill, bake, pan sear, broil;
Substitutes: Black Cod, Swordfish