The Chilean sea bass is not actually a part of the bass family; rather it is what is called a "Patagonian toothfish." It's a big fish, its average market weight being about 20 pounds, though there have been sea bass that have weighed in at 100.

What is interesting about the Patagonian toothfish is that its flesh when raw is a snowy white and remains so after cooking. The rich, melt in the mouth flavor of this fish complements its tender, flaky texture. Enjoy sea bass grilled, or smoked; its high fat content makes it highly versatile. The only method of cooking not recommended is frying, due to its unctuous nature.

For more tips on preparing Chilean sea bass, speak with one of our associates in the Seafood department, or try this recipe, straight from our personal collection:

Sauteed Sea Bass

• Two cups orange juice


• 1/4-cup brown sugar


• One tbsp arrowroot


• Two tbsp Marsala wine


• Two tbsp chopped garlic


• 1/2 cup chopped scallions


• Dash of fresh ginger


• Pinch of salt and pepper


• Two tsp olive oil

1. Combine orange juice (save 1/4 cup), brown sugar, Marsala, one tablespoon of the garlic, and ginger in saucepan. Reduce by half.

2. Saute Chilean sea bass in olive oil. Add salt and pepper and scallions.

3. Add arrow root to 1/4 cup of orange juice- mix with reduced mix in saucepan.

4. After it thickens, pour over sea bass and serve.