Fresh Picks, our seafood program at Bistro Market, is brought to you by Chef James Clary, Director of Culinary. Fresh Picks features the freshest seafood flown in 3 to 4 times weekly to assure you the most delicious product. We work with environmentally friendly carriers who use long lines (that will not land sea turtles or harm wild birds), who only catch sustainable fish and who have seats on the board of U.S. Fisheries - we can't say the same about our competitors. Our fish is brought in fresh and never re-freshed (partially frozen) and always all natural (no antibiotics, growth hormones or herbicides). Our mission is to supply you with the very best and freshest quality, the same found in fine dining restaurants, for a fair price.

Chilean sea bass is yet another fish given a different name for more marketability. The real name for this fish is Patagonian toothfish. Now can you see that name on a menu, Pan-Seared Patagonian Toothfish? Probably not. Sea bass are mainly frozen at sea, so if you see "Fresh Chilean Sea Bass", 9 chances out of 10 this fish has been thawed.

The meat is snow white and moderately oily; the tender large flakes remind you of cod. This is one fish that adapts well to many cooking methods. The oil content makes it perfect for the grill, although you need to be careful grilling it if you are using skinless fillets, as it will fall apart easy on you. A solution to this problem would be to use a fish grilling basket. Chilean sea bass is commonly pan seared, but you can poach, broil and smoke it. With the higher oil content, it is not the best fish to fry.