Click to zoomChilean Seabass Fillet (Fresh - Wild)
What it is
Chilean seabass, properly Patagonian toothfish, is the richest white fish we sell — high in oil, silky, and almost impossible to dry out. Large, buttery flakes and a mild flavour.
How we handle it
Cut to order from fresh fillets at the counter, skin off unless you ask for it left on.
How to cook it
Roast it at high heat until the top browns, or miso-glaze it and finish under the broiler. The fat keeps it forgiving. Miso Black Cod (Sablefish).
Good to know
This is a special-occasion fish, priced accordingly — a smaller portion goes further than with a lean white fish because it is so rich.