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Chilean Sea Bass
From SGD $23.00
Chilean Sea Bass has high fat content, speedy high-heat cooking methods work well, searing the outer surfaces and caramelizing the flesh for greater flavor.
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Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
Chilean Sea Bass aka Silver Cod aka Patagonian Toothfish is a white and flaky fish that tastes similar to Black Cod.
It has a high fat content and white flesh.
Because the flesh is meaty and dense, slower cooking methods also work, such as stewing and sauteing.
It can be cooked in almost any way imaginable and the spice options for it are endless.
Chilean Sea Bass is the most exclusive “Big Brother” in the category of fatty white fish.
It is favored in Chinese cooking due to the high fat content and it does not dry out.
Black Cod is the alternative “Little Brother”.
Greenland Halibut is the cheaper “Little Brother” of fatty white fish even though it is a flat fish.
- Cutlet contains bones
- Fillet contains less or no bones
- All cuts come with skin on
- Weight includes bones
- Weight indicated is the minimum what you will receive
- The fillets and steaks can effectively be cooked quickly in the dry and high heat common to grilling.
- Keep the inside moist by brushing the surfaces with olive oil or melted butter.
- Preheat the grill and salt and pepper both sides of the fish.
- Grill the Chilean sea bass for two or three minutes per side per inch of thickness, or until the outsides are slightly browned and the inner meat is translucent and retains some moisture.
- Because Chilean sea bass fillets and steaks work well cooked over high dry heat, pan frying preserves their flavor and character.
- Preheat a skillet drizzled with olive oil on medium-high heat.
- Salt and pepper the Chilean sea bass and season to taste.
- Place it in the preheated oil in the skillet and sear until sizzling.
- Using a spatula, try to lift the sea bass starting at three minutes after starting to cook it.
- Turn the sea bass once it lifts easily from the skillet and won’t stick or resist.
- Cook on the other side for three minutes or until it removes easily.
- Create a pan sauce after removing the sea bass by glazing the pan with white wine or broth and scraping up the browned bits.
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