Two related fish, the Patagonian toothfish and Antarctic toothfish, caught in the southern hemisphere are sold under the name Chilean sea bass, despite the fact that it isn't really a bass, and it is not necessarily caught near Chile. This fish is a cold-water ocean fish with a bright white flesh and is high in fat. If you buy the fresh sea bass whole or even certain fillets, you need to know how to debone the fish in order to create your favourite recipes.
Place the fish on a cutting board.
Cut into the fish behind each pectoral fin to the bones in the middle. This separates the head of the fish from the fillets. The pectoral fin is the first fin on the side of the fish behind the head.
Slice lengthwise along the head of the fish through the entire body from the dorsal fin to just above the tail, separating the fillet from the tail and head. This creates one fillet; most of the bones from that side should remain in the portion of the fish that you are still cutting.
Turn the fish over and slice off the dorsal fins. The sea bass has very small dorsal fins located on the top of the fish. You should not have cut through them on your first cut, but rather sliced above them. In order to create the second fillet you will need to remove them now.
Separate the other fillet by making the same cut described in step 3.
Turn each fillet over and remove any remaining bones by slicing from the thick meaty portion to the thin end of the fillet crosswise.
Pull any remaining pin bones out with your hands or with sterilised needle-nosed pliers. To sterilise, make sure that the pliers are free of rust, and dip them in boiling water for approximately 10 seconds.