Seabass, Chilean
Seabass is a large fish that can weigh up to 100 pounds and has an elongated, scaly body with two distinct lateral lines. Cooked meat is snow white. Due to its high oil content, seabass is excellent smoked and retains its moisture through cooking..
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3.5 oz (100g) raw edible portion
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Calories 214
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Calories from Fat 145
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Saturated Fat 0g
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Cholesterol 0
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Sodium 0
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Carbohydrates 0
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Protein 16.2g
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Potassium 0g
Interesting Fact
Chile first discovered this seabass and called it “Bacalao de profundidad” or “cod of the depths.”
Alternative
Seabass is a unique fish for which there are no close alternatives.
Source
Seabass is found in the waters of the Southern Hemisphere.
Harvest Method
This species is longlined and is available year-round.
Flavor
Seabass has a mild, rich and buttery flavor.
Texture
Moist and tender due to its high oil content with a large firm flake.
Market Segments
This fish is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.
Quality Control
Fresh seabass should have a shiny skin that should be firm to the touch with no yellowing on the belly flap. This fish should be chilled immediately upon capture. The flesh should be firm and never gelatinous.
Preparation
Seabass is best prepared baked, grilled, roasted, broiled, or sautéed.