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Chilean Sea Bass

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

  • About

One of the most delicious fish is the Chilean sea bass (Dissostichus eleginoides), a deepwater species caught in southern oceans near Antarctica. It came to prominence in the late 1980s when a smart fishmonger changed its name from Patagonian toothfish to Chilean sea bass. Its creamy white flesh and mild flavor made it the darling of chefs all over America. It was and is incredibly versatile and hard to overcook.

But toothfish mature and reproduce slowly, making them vulnerable to overfishing. The lucrative returns from fishing brought pirates into the fray. Illegal catches were higher than legal ones by the 1990s and fisheries were edging towards collapse. The food service industry began to have second thoughts about serving Chilean sea bass, and more than seven hundred U.S. chefs joined forces with environmental groups for the now legendary “Take a Pass” campaign.

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