Wayne Gisslen

Chilean Sea Bass

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Type: Fat.
  • Varieties: This fish is not a bass; the name is a marketing term for the Patagonian toothfish. Due to its popularity, it has been seriously overfished and its populations have declined dramatically. Fishing is highly regulated, and imports to North America must be labeled as legally caught, although there is much illegal fish on the market. Many chefs have agreed to stop serving this fish to slow or halt the illegal fishing that threatens its survival.
  • Characteristics: White, oily flesh with large flakes, firm texture, and mild flavor.
  • Weight: Usually around 20 lb (9 kg), although it can be much larger.