A round saltwater fish whose flesh has a firm white flesh, flaky texture and rich, oily flavor’putting it in great demand in the U.S., Japan and China. The name “Chilean sea bass” stems from the fact the fish was first commercially harvested in Chilean waters, and a more attractive marketing name was sought than its actual name, Patagonian toothfish’a unique species and not a bass at all. Now, however, sea bass are also fished off the coasts of Argentina, South Africa and Australia, plus assorted other waters in the southern latitudes. It can be cooked by broiling, baking, frying or steaming, and makes a good fish for cooking whole. If the fish has been properly cooked, the meat will appear opaque but will still be moist.

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