Buy Chilean Sea Bass from Gorton's of Gloucester

Chilean Seabass Fillets, 8 oz

#6-30-3

Prices:

2 - 4 Fillets:

$34.95 ea.

5 - 9 Fillets:

$33.95 ea.

10 or more Fillets:

$31.55 ea.

Qty:

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Previously exclusive to upscale restaurants and markets, now you can enjoy Chilean sea bass anytime you want. Chilean sea bass is quickly becoming one of the most popular fish in the world. In fact, it is protected by stringent fishing regulations. The taste is exceptional and unique due to the high oil content of the flesh. Because of the enormous size of Chilean sea bass, these fillets are thicker than most, making them an excellent candidate for grilling.

Chilean sea bass offers you a truly unique taste experience that you’ll want to enjoy again and again.

• What's Included

• Preparation and Handling

• Item Details and Quality

• Recipe Inspiration

When you order you’ll receive eight ounce, skinless Chilean sea bass fillets of the highest quality. Wrapped in butcher paper and sealed in clear, plastic bags.
**Minimum order of two.**

Chilean sea bass should be immediately refrigerated upon arrival. It can be kept in the refrigerator for up to two days. Chilean Sea Bass is refreshed (previously frozen) and should not be refrozen. Make sure your fillets are wrapped in plastic wrap or placed in a food storage container to prevent drying during storage. Chilean sea bass is a rare find, indeed! Its stunning, pure-white meat retains its color even after cooking. You’ll never have to worry about drying when baking, broiling, grilling, sauteing, or frying Chilean sea bass. You’ll enjoy experimenting with the wide variety of sauces, spices, and herbs that help to enhance the flavor of this fish.

For most Chilean sea bass recipes, cook the fish in a 450-degree oven or over a high flame for ten minutes per inch of thickness. Visit our recipe collection for more Chilean sea bass recipes.

To test for doneness when cooking any fish, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature in the center of the fillet should reach 145ºF.

Chilean sea bass are caught on individual hooks deep in the cold Antarctic waters near Chile, Argentina, and Australia. Sea bass can grow to over 100 pounds. To preserve their quality and taste, Chilean sea bass are immediately frozen fresh on board the fishing vessels, and then rushed to the processors. There they are carefully thawed, filleted, and shipped out refrigerated. Chilean sea bass is an extremely popular, but slow-growing species. It is not an endangered species. In order to preserve its natural habitat and survival, harvesting is supervised by the Conference for the Conservation of Antarctic Marine Living Resources. U.S. sales of Chilean sea bass are certified by the National Marine Fisheries Service. Gorton’s Fresh Seafood deals only with reputable fisheries that strictly adhere to the regulations surrounding Chilean sea bass.

Broiled Sea Bass with Pineapple-Chili Glaze

Broiled Sea Bass with Pineapple-Chili Glaze Servings: 4

Ingredients:
4 Gorton's Chilean Sea Bass Fillets
4 Tbsp pineapple preserves
3 Tbsp rice vinegar
1 tsp basil, fresh
1 garlic clove, minced
1/4 tsp crushed red pepper (optional)
3/4 tsp salt, divided
1/4 tsp black pepper

Directions:
1. Preheat broiler.
2. Combine preserves, vinegar, basil, red pepper, garlic and 1/4 tsp salt into small bowl.
3. Spray broiler pan with cooking spray and place fillets in pan. Sprinkle fillets with 1/2 tsp salt and black pepper.
4. Broil 6-8" from heat for 5 minutes.
5. Remove from oven and brush fillets with glaze.
6. Return to oven, broil for an additional 5 minutes, or until the fish flakes easily with a fork.

Notes:
From Lowey Sichol
recipe can be cut in half for 2 Chilean Sea Bass Fillets

See all Seafood Recipes