The Chilean Sea Bass (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in the family Latidae. It is a versatile fish and has a high enough oil content to keep the flesh moist while cooking. The sweet, mild flavor lends itself to a wide range of sauces and spices. The fish is excellent pan seared with the edible skin, which crisps up nicely. Aborigines wrap the sea bass in the leaves of the wild ginger plant and bake it in hot ashes for a traditional preparation.
The fish is a good source of omega 3 and protein.