![[http://www.foodsafety.gov/~frf/rfe1pn.html from the U.S. FDA]](https://commons.wikimedia.org/wiki/File:Toothfish.jpg)
[http://www.foodsafety.gov/~frf/rfe1pn.html from the U.S. FDA]
Chilean Sea Bass
Alternative Names: Toothfish, Patagonian toothfish
Monterey Bay Recommendation: Only buy Patagonian toothfish (aka Chilean seabass) if the restaurant or merchant supports ocean-friendly seafood choices or is sold by a Seafood Watch partner. If in doubt, err on the side of caution and say "No, thanks."
Uses in Cooking: Highly regarded and expensive, this fish is often served in high end restaurants in elaborate presentations. It is versatile and stands up to aggressive cooking techniques.
Similar Fish: White seabass, Blue nosed bass, Black seabass
Description: Extremely meaty and firm with huge flakes that separate and present well on the plate. This fish has a buttery, pleasing flavor.
Fun Facts: These fish live at depths up to 12000 feet in water just above freezing. Their range does include Chile, but not exclusively. Chilean seabass is a trade name, designed to appeal to American consumers.