It’s from Chile! One of the most expensive and delicious fish in the world

The Mero, also known internationally as Chilean seabass or black hake, is one of the biggest treasures from the southern sea due to its high value and ability to captivate discerning palates for decades.

From the cold and deep waters that surround Chile and the Antarctic, this fish has won a place in worldwide fine cuisine thanks to its white, firm and scaly meat which has a soft, buttery and delicate flavor that melts in the mouth.

Oddly enough, regardless of its name, it’s not really a seabass. Its scientific name is Dissostichus eleginoides and belongs to the Nototheniidae family.

For years, until 1977, it was known simply as Patagonian or Antarctic black hake, a date when a merchant from the United States called Lee Lantz discovered it in Chile and renamed it as Chilean seabass. He also managed to establish it as an exclusive product in the most prestigious restaurants in the world. The new name, much more attractive and exotic, was the key that opened the door to its global success.

The Mero not only stands out because of its flavor, but also due to its nutritional properties. This fish is a rich source of high-quality proteins, vitamins B and D, and omega-3 fatty acids that benefit brain health, skin and bones; is also low-calorie, which boosts its value as a healthy luxe.

Main photo: @Rococosteak

Preservation status and high value of the Chilean seabass

Its rareness and fishing difficulty in deep and remote waters explain part of its high price. In 2023, the value of exportation of a fresh Mero was around USD 58,43  per kilo (based on international market data)

The United States is currently the main market, importing thousands of tons every year, which represents between a 15% and a 20% of global fishing. However, overfishing and illegal fishing have generated concern about the species. That’s why Chile and other countries work together towards safeguarding the traceability and promoting responsible consumption.

The fishing of the Mero is strictly regulated to protect the species and guarantee its sustainability. The access to the fishery is restricted and is only allowed to authorized operators with annual fishing fees that are assigned individually to the industrial fleet through auctions.

Each year, the status of the population is closely monitored, ensuring that this resource continues to be part of the Chilean marine heritage and keeps shining on the tables around the world. Even during the months of June, July and August, a fishing ban is applied in some of the regions in the country.

Transformed into a gourmet cuisine symbol, the Mero represents a unique history: from being an unknown fish from the cold south waters to turning into a delicacy coveted in the whole world. And best of all, it proudly carries an unmistakable hallmark: it’s from Chile!

Photo: @The_arthur_j

Where can try Chilean seabass in Chile?

In Santiago, two of the best options to enjoy Chilean seabass are Aquí Está Coco and La Calma by Fredes, both located in Vitacura.

The first one is a Chilean cuisine exemplar, and the second one is a symbol of haute cuisine acknowledged in The World ‘s 50 Best Discovery. At any of the places that you choose to delight yourself with this fine product, you will enjoy a dish prepared with techniques that emphasize the freshness and texture of Chilean seabass.

If you go to Valparaíso, in the bohemian heart of the port city, you will find Tres Peces. Located on the scenic Cerro Concepción, this restaurant specializes in fresh sea products sourced from Chilean coves and responsible fishing. These elements make it the perfect place to enjoy this fancy fish.

For a more authentic experience, we recommend you visit the Magallanes Region because of its proximity to fishing areas. In Punta Arenas, you will find that Chilean seabass is commonly known as black hake.