Chilean seabass, despite its name, it is not actually a bass. It is actually called the Patagonian toothfish, or in Singapore "cod fish".
Chilean seabass is highly prized for its mild, delicate flavor, and its firm, flaky texture. The flesh is white and has a buttery richness, making it a favorite in upscale restaurants. It’s often prepared by grilling, pan-searing, or baking.
Skin on, bone-in.
Approx 500g per pack
Country of Origin: UK