Sea Bass Fillets - 6 oz Patagonian Toothfish - Certified - Chilean 8/6 oz Portions

CHILEAN SEA BASS FILLETS – 6 oz Bone Removed Skinless

One of the most desired fish on the planet. Sea bass is world renowned for rich buttery flavor and large white flakes. This fish is difficult to overcook and will melt in your mouth. Because of the high fat content, searing the outer surfaces and caramelizing the flesh for greater flavor. Because the flesh is meaty and dense, slower cooking methods also work, such as stewing and sautéing. Also known as Patagonian Tooth fish this fish is wild caught in the southern regions of South America off the Coast of Chile but more commonly caught in the Icy Waters of the Antarctic Ocean. Crazy Fish Imports only approved and Certified Sea bass.

  • Packaging: Vacuum sealed.
  • Gift Box: Delivered in a classic gift box.
  • Condition: Product is frozen for shipping to lock in flavor and will arrive frozen or partially thawed.



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Wine pairing: Chardonnay

Suggested Recipe

 Seared Seabass with Lemon and White beans

 Prep Time: 20 mins   Cook Time: 20 mins

  • 4 (6-oz.) skinless sea bass portions
  • 3/4 teaspoon kosher salt, divided5
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 5 garlic cloves, sliced
  • 2 teaspoons fresh thyme leaves
  • 8 cherry tomatoes, quartered (about 1/2 cup)
  • 2/3 cup unsalted chicken stock
  • 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
  • 5 ounces fresh baby spinach
  • 2 tablespoons fresh lemon juice
  • 1 ounce pitted Castelvetrano olives, quartered (about 1/3 cup)



  1. Heat a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook to desire degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.
  2. Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic; cook, stirring often, until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl.


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Additional information

Weight 4.0 lbs
Dimensions 10 × 10 × 3 in

8/ 6 OZ


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