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.
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