%20portions,%20170–200g%20each%20—%20ultra-rich,%20buttery%20white%20fish%20from%20the%20deep%20Southern%20Ocean./strong/pulliWeight:%20170–200g%20per%20portion,%20skinless/liliFamously%20fatty,%20melt-in-the-mouth%20white%20flesh/liliPan-roast%20or%20miso-glaze%20—%20the%20Nobu-style%20classic/liliUK-wide%20insulated%20next-day%20delivery/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Chilean-Seabass-165200gram-Custom.jpg)
Pack details
- Patagonian toothfish (Dissostichus eleginoides) portion, 170–200g, skinless
- Marketed worldwide as Chilean seabass — the prized luxury white fish
- Exceptionally rich, fatty, sweet flesh — closer to cod or sablefish than seabass
How to cook
- Miso-glaze: marinate in saikyo miso, sake and mirin for 24 hours, then grill until lightly charred — the Nobu signature
- Pan-roast: sear in a hot pan for 2 minutes a side, finish in a 180°C oven for 4–5 minutes — the flesh flakes into thick pearly chunks
- Poach in butter or olive oil at 60°C for 8–10 minutes for a silky finish
- The fat carries the flavour — serve with sharp Asian greens or salsa verde to balance
Sourcing and delivery
- Caught in the Southern Ocean from established suppliers with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
