Milder in flavor than a true sea bass, and firmer, the Chilean Sea Bass is technically a “Patagonian Toothfish.” Be that as it may, almost no serious seafood restaurant hasn’t experimented with this crowd-pleaser. Contradictory somewhat oily but sweet like cod, its density is more toward swordfish. Considering how mild it is, it is nevertheless robust. It is excellent baked. Serve with a complex white table wine or sangria.
SKNLS REF 4373007