The real name of the Chilean Seabass is Patagonian Tooth-Fish. Restaurants had a hard time selling the fish under that name, so at some point they changed it to Chilean Seabass. It has a fabulous taste and an almost sinful mouth-feel. Its high fat content keeps it moist during cooking and gives it a rich, moist, tender flavor profile which melts in your mouth. It has white flesh with large, tender flakes. Chilean Seabass is probably the most sought after fish in the market today. It is also probably the most expensive fish in the market today. But definitely, if not the best, one of the best fish sold today. Just season with salt and pepper and pan seared with butter. Our Chilean Seabass portions are individually vacuumed packed, skinless, boneless and come in 10 oz portions. You can buy 1 or as many as you like.