This boneless and skinless Chilean seabass is wild caught and individually wrapped for freshness. Responsibly sourced from partner fisheries, it is processed in the USA and contains no artificial colors, flavors, or preservatives.
Each frozen fillet offers a rich, buttery flavor and firm texture, perfect for oven baking or pan searing. Simply thaw, season, and cook to an internal temperature of 130 degrees F for a delicious meal.
Key Features
Size
12 oz
Catch Method
Wild Caught
Preparation
Boneless & Skinless
Packaging
Individually Wrapped & Frozen
Source
Responsibly Sourced from Partner Fisheries
Country of Origin
Processed in USA
How to use
Keep Frozen. Cook immediately after thawing. Keep frozen until ready to use. HOW TO THAW: 1. Remove all wrapping; place fillet(s) on plate in single layer. Cover loosely, refrigerate 8-12 hours or until thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove all wrapping; place fillet(s) in resealable plastic bag. Place bag in bowl of cold water. Move bowl into sink; run a small stream of cold water about 45 min or until thawed. 2. Rinse; pat dry and cook immediately. Do Not Refreeze. Cook Immediately After Thawing or Refrigerate and Use within 24 Hours. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Oven: 1. Preheat oven to 400 degrees F. Place thawed fillet(s), on parchment paper-lined baking pan. 2. Drizzle fillet(s) with oil; season. 3. Bake 14-19 min until internal temp reaches 130 degrees F (check by inserting thermometer halfway into thickest part of fish). Rest at least 2 min, transfer to serving platter. Tip: To finish, drizzle with olive oil and a squeeze of lemon juice.Pan Searing: (Preheat oven to 350 degrees F if fillet is thicker than 1/2 inch.) 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 1/2 tsp oil in skillet on MED-HIGH, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown. 3. (If thicker than 1/2 inch, place pan in oven.) For stovetop reduce heat to MED. Cook until internal temperature reaches 130 degrees F; (check by inserting thermometer halfway into thickest part of fillet). Remove from heat; rest at least 2 min. 4. Optional finish by cooking to 120 degrees F. Add 1 tsp butter and 1 Tbsp basting oil or olive oil to pan; swirl. Baste with spoon 2 min, until internal temperature reaches 130 degrees F. Rest at least 2 min; season.
Ingredients
Chilean Seabass (Dissostichus eleginoides).
Frequently asked questions
How should I thaw the Chilean seabass?
Remove all wrapping, place fillets on a plate in a single layer, cover loosely, and refrigerate for 8-12 hours. For quick thawing, place fillets in a sealed plastic bag and submerge in cold water for about 45 minutes.
What is the best way to cook this fish?
Oven baking at 400 degrees F for 14-19 minutes or pan searing until the internal temperature reaches 130 degrees F are both recommended methods. Do not cook from frozen.
Is this product gluten free?
Yes, this Chilean seabass is labeled gluten free and lactose free.
Does this fish contain bones?
While the fillets are boneless and skinless, there is a caution that bones may occasionally be present. Please inspect and remove any before cooking.
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