Yes, "sea bass" is more appealing a name than toothfish:

https://en.wikipedia.org/wiki/Patagonian_toothfish

The Patagonian toothfish, Dissostichus eleginoides, is a species of cod
icefish found in cold waters (1€“4 °C or 34€“39 °F) between depths of 45 m
(148 ft) and 3,850 m (12,631 ft) in the southern Atlantic, Pacific and
Indian Oceans and Southern Ocean on seamounts and continental shelves
around most sub-Antarctic islands.

A close relative, the Antarctic toothfish (Dissostichus mawsoni), is
found farther south around the edges of the Antarctic shelf; and a
Marine Stewardship Council (MSC) certified fishery is active in the Ross
Sea.

The average weight of a commercially caught Patagonian toothfish is 7€“10
kg (15€“22 lb), depending on the fishery, with large adults occasionally
exceeding 100 kilograms (220 lb). They are thought to live up to fifty
years[1] and to reach a length up to 2.3 m (7.5 ft). Several commercial
fisheries exist for Patagonian toothfish which are detailed below.

This species is also sold under the trade names Chilean Seabass in the
United States and Canada; Merluza negra in Argentina, Peru and Uruguay;
Legine australe in France; Mero in Korea, Japan, and Spain, and Bacalao
de profundidad in Chile.[2]

The name "Chilean Seabass" was invented by a fish wholesaler named Lee
Lantz in 1977. He was looking for a name that would make it attractive
to the American market. He considered "Pacific sea bass" and "South
American sea bass" before settling on "Chilean sea bass".[3] In 1994,
the U.S. Food and Drug Administration (FDA) accepted "Chilean Seabass"
as an "alternative market name" for Patagonian toothfish,[3] and in 2013
for Antarctic toothfish.

In the UK, the approved commercial designations for D. eleginoides and
D. mawsoni are "icefish" and "toothfish".[4] This has created some
confusion as there is a genuine "icefish" (Champsocephalus gunnari)
caught in subantarctic waters, which does not resemble toothfish in any way.


https://en.wikipedia.org/wiki/Sablefish

The sablefish (Anoplopoma fimbria) is one of two members of the fish
family Anoplopomatidae and the only species in the Anoplopoma genus.[1]
In English, common names for it include sable (USA), butterfish (USA),
black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish
(UK), coal cod (UK), coalfish (Canada), beshow, and skil(fish) (Canada),
although many of these names also refer to other, unrelated, species.[2]
In the USA, the FDA accepts only "sablefish" as the Acceptable Market
Name; "black cod" is considered a vernacular (regional) name and should
not be used as a Statement of Identity for this species.[3] The
sablefish is found in muddy sea beds in the North Pacific at depths of
300 to 2,700 m (980 to 8,860 ft) and is commercially important to Japan.

The sablefish is a species of deep-sea fish common to the North Pacific
Ocean.[4] Adult sablefish are opportunistic feeders, preying on fish
(including Alaskan pollock, eulachon, capelin, herring, sandlance, and
Pacific cod), squid, euphausiids, and jellyfish.[5] Sablefish are
long-lived, with a maximum recorded age of 94 years.[6]

The white flesh of the sablefish is soft-textured and mildly flavored.
It is considered a delicacy in many countries. When cooked, its flaky
texture is similar to Patagonian toothfish (Chilean sea bass). The meat
has a high fat content and can be prepared in many ways, including
grilling, smoking, or frying, or served as sushi. Sablefish flesh is
high in long-chain omega-3 fatty acids, EPA, and DHA. It contains about
as much as wild salmon.[7]



So I must now locate (but how?) this kissing cousin to the toothfish in
a landlocked desert!

Dang.

At least now I know how to Miso them both up for good eating...