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Sea bass is a premium white fish with mild, buttery flavor and delicate flaky texture. Low in fat and calories yet rich in selenium and omega-3s, it's a restaurant favorite that's also easy to prepare at home.
Sea bass has moderate mercury levels. Chilean sea bass tends to be higher in mercury. Limit consumption to 1-2 servings per week, especially for pregnant women.
They're different species. Chilean sea bass (Patagonian toothfish) is fattier, richer, and more expensive. Regular sea bass is leaner with a more delicate flavor.
Refrigerate 1-2 days only. Freeze up to 4 months. Best cooked simply to preserve delicate flavor.
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