Patagonian, Antarctic toothfish, both refer to the Chilean sea bass. Originally comes from the Chileans shoers. The area which is popular with the fish dishes and of course the excellent fish.
The locals know it as mero, merluza negra and bacalao de profundidad (“cod of the deep”). It could be found between the depths of 1600 – 3200 feet.
This fish has an interesting history- in the past, no one wanted to fish it because of its name-Antarctic toothfish. In 1977 a fish wholesaler changed its name to Chilean sea bass which officially was accepted by the United States Food and Drug Administration in 1994.
This high-quality white and flaky fish is quite similar to cod. Well prepared this fish has a buttery melt-in-your-mouth and smooth flavour. And of course, it can be cooked in almost any possible way.
Broiled, baked, steamed on a pan. But still, you should be extremely careful while cooking because of its tender meat. Without any doubts, the taste is phenomenal and superb and here is why is listed in the highly-ranked restaurant’s menus.
Moreover, it’s a valuable source of both calcium and iron, B12. Here 15 delicious and incredibly tasty recipes you should add to your recipes book.