Aka Snowfish, Patagonian toothfish. A deep, cold water fish with high oil content which makes this fish superb for BBQ’ing, grilling or steaming. One of the favourites for international chefs and lovers of seafood. The oil has low cholesterol and high omega 3 levels, making it also a healthy choice.
Chilean seabass - Dissostichus eleginoides
Origin : Chile
Nutritional information (per 100g portion)
Kcal : 152.0000
Protein (g) : 13
Carbohydrate (g) : 0
Sugars (g) : 0
Fat (g) : 11.6
Cholesterol (mg) : 31
Sodium (mg) : 134
Chilean Seabass is caught by longline in the very deep, cold waters of the southern ocean, close to Antarctica in depths up to 4,000 meters. Adults reach over 1 meter with average weight of 10-12 kg, but can grow much larger. Because of distances to the fishing grounds, fish are processed and frozen at sea to retain their unique quality and freshness.
Very white (snow white) flesh, firm texture, and high oil content providing full, rich flavour
Store in freezer (-18C or colder) for not longer than about 3-6 months. Defrost before cooking. For best results, defrost slowly overnight in refrigerator, then store chilled (0-5C) in a bag in ice or refrigerator. Consume within 2-3 days of thawing. Do not refreeze.
This fish can be grilled or steamed. If grilling, use a brush to lightly coat the grate with olive oil. Premix the olive oil with a little seasoning for added flavour and apply to all surfaces of the fish. Cook on medium heat on both sides.