Bass fillets cooked with bell peppers, onions, and tomatoes. The reasons for its popularity are clear. Chilean sea bass produces goodsized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook. It has remained relatively inexpensive, especially in the frozen form, and for much of the year it is also available fresh, by air freight. Despite its common English name, Chilean sea bass is unrelated to the true sea basses many of which go by the name grouper nor to other saltwater basses like striped bass. Instead, it belongs to a family found only in the higher latitudes of the southern hemisphere. The FDA officially insists on Patagonian toothfish as the proper name, but Ive never seen it sold that way.

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