Pan-Roasted Chilean Sea Bass w/ Chimichurri Sauce

Chilean sea bass is actually two different closely related deep-water species also known as Patagonian toothfish and Antarctic toothfish, caught in Southern Ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not always caught in Chilean waters. SEE RECIPE

About Chilean Sea Bass

Chilean sea bass is actually two different closely related deep-water species also known as Patagonian toothfish and Antarctic toothfish, caught in Southern Ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not always caught in Chilean waters. It is a different species type than the sea bass caught in U.S. waters. Because of its white meat appeal, Chilean sea bass usually fetches premium prices in specialty markets and high-end restaurants. It is a deep-water fish that can live up to 50 years and grow to weigh over 200 pounds.

Who Fishes For Chilean Sea Bass?  Who Consumes It?
Argentina, France, Chile, Australia, South Africa, the United Kingdom, the Republic of Korea and Uruguay are the primary countries harvesting Chilean sea bass. They fish in the waters of Antarctica and in the national waters of nearby countries. The United States, Japan, and the European Union are the major markets of choice.

For more info Visit: http://www.state.gov/g/oes/rls/fs/2009/115007.htm