Questions & Answers

Patagonian toothfish: Answers to 6 frequently asked questions

New in our assortment is the Chilean Sea Bass, also known as the Patagonian Toothfish.
Since we have noticed that there are questions about this premium fish, you will find answers to the most frequently asked questions in this blog.

Do you have a question too? Please share it with us!

Where is your Patagonian Toothfish caught?

Our Patagonian Toothfish is caught in the French Southern Territories, also known as TAAF. The fishermen who catch this fish are often at sea for months on boats. It’s crucial that these ships are equipped with high-quality freezing systems, which they have. Once the fish is caught, it’s processed immediately on board and frozen at very low temperatures to maintain its quality.

Watch the YouTube Video below about French Patagonian Toothfish Fishing! 


Blue World Seafood's Patagonian Toothfish is MSC-certified. What does that mean?

We work with a partner who operates according to strict regulations to preserve the marine ecosystem. This includes managing catches through strict quotas, for example.

What specifications is your Patagonian Toothfish delivered in?

Our Patagonian Toothfish is available as Headed, Gutted and Tail-off (short: HGT) in various weights. HGT means that this fish is fully cleaned for use, allowing the end-user to cut fillets or steaks from it.

How do you thaw Patagonian Toothfish?

To defrost a Patagonian Toothfish, we suggest you remove it from its packaging and place it in a leak-proof container in the refrigerator until its defrosted at a temperature of 2 to 4°C.

What does Patagonian Toothfish taste like?

The meat of Chilean Sebass has a firm texture and is snow-white in colour. The taste is similair to halibut, but sweeter and softer!

How do you prepare Chilean Sea Bass?

The Patagonian Toothfish can be prepared in multiple ways. A very simple but delicious way is to pan-fry it in sunflower oil, a few minutes per side until it is golden brown, with a pinch of salt and pepper. Looking for other recipes? Click here.

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Jerrold Giesen
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