Origin: Deep waters of the South Atlantic and Pacific Oceans with the highest concentration caught near South America. (Wild)
Description: Meet the Rolls Royce of the seafood world. Relatively unheard of less than two decades ago the snow white, buttery flesh of the Chilean Seabass has become “numero uno” in top restaurants and at the tables of foodies around the United States. Most commonly broiled or baked, Chilean Seabass is extremely mild and has a high oil content which keeps the fillet extremely moist while cooking.