Cooking sea bass at the Waitrose Cookery School

Cultural Context

Chilean sea bass, known as 'patagonian toothfish', hails from the icy waters of the Southern Hemisphere. This fish is celebrated for its rich, buttery flavor and flaky texture, making it a favorite in fine dining. Traditionally, it is often paired with fresh herbs and citrus, enhancing its natural taste. In recent years, it has gained popularity worldwide, leading to various culinary adaptations while raising sustainability concerns.