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Chilean sea bass
1.
The marketing name for the Patagonian toothfish. It is also known as mero in Japanese cuisine. The flesh of this fish is white and flakes easily when fully cooked. The texture and flavor is often described as buttery. Chilean sea bass are significantly larger than black or white sea bass (which are completely different types of fish).
As defined by Michael Chu
on June 20, 2008
chile con queso
chile relleno
Chilean sea bass
chili con carne
chili oil
chili paste
chili pepper
chili powder
chili sauce
chimichanga
chimichurri
Chinese artichoke
Chinese date
Chinese pancake
Chinese sausage
chinois
