Patagonian toothfish, Antarctic cod, icefish bluefish, tallywag
Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod.
Refreshed fillets should be shiny and resilient. Frozen product shouldn’t have freezer burn or discoloration.
Fresh (usually “refreshed”): H&G, Loins, Fillets (skinless)
Frozen (most common): H&G, Fillets (skinless)