| | |  |  Seabass | Home » » » » 2 lbs. Fresh Chilean Seabass | | | | | | | Description: | | A popular, mild white fillet with a large, flaky texture. Good for baking, broiling or roasting and excellent for grilling. Serves four to five people. | | | Features: | |
• A pack of 2 pounds
• Always Fresh, Never Frozen
• Mild white fillet with a large, flaky texture
| | | Product Details: | | | Product Weight:
| 10.0 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
1 of 1 found the following review helpful:
 Delicious!Mar 02, 2012
By CeCe
I buy Chilean sea bass every time I can afford it because it is the best of the best. It's like butter, delicate, doesn't smell. This is a delicate fish, cooks very fast, steamed is my favorite way to avoid additional fat. I recommend it to all gourmet and people who demand the very best. I did my own research and there is no serious study that this fish is near extinction, apparently the tree huggers are the only ones making noise.
6 of 10 found the following review helpful:
do not believe the hype !Nov 21, 2007
By the truth
Is Chilean sea bass an endangered species? No.
This refreshing morsel of truth came from the U.S. Departments of State and Commerce in their latest comments on the subject. But elite chefs across the country, unencumbered as they are by pesky facts, are buying into environmental hype. One by one, they are banishing Chilean sea bass from their menus, based on the say-so of a few agenda-driven environmental scare groups.
10 of 21 found the following review helpful:
 Please avoid this speciesMay 01, 2005
By Michael Ritger
Chilean seabass (actually called Patagonian toothfish) is being fished to extinction. These fish take decades to reach maturity and live as long as 80 years, but they are being caught faster than they can reproduce.
Try black sea bass, striped bass or rockfish instead.
References:
http://www.net.org/marine/csb/
http://www.mbayaq.org/cr/cr_seafoodwatch/sfw_factsheet.aspx?gid=6
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