Also known as the Patagonian Toothfish, the Glacier 51 Toothfish is found in one of the most inhospitable regions of the world. Yet it’s well worth braving this harsh environment for this particular fish has the honor of being featured on the menus of some of the world’s leading fine dining restaurants. It’s little wonder when you consider the characteristics of this mouthwatering delicacy.
Glacier 51 Toothfish projects Wagyu like characteristics, a type of meat that is just highly sought by restaurateurs around the world. The Patagonian Toothfish sports a complex yet delicate mouthfeel that coats the palate in a way that provides a very pleasant savory experience. It is a true pleasure to eat and is sure to be popular with your diners.
The delicious texture of this fish is complemented by its delightful snow-white flesh and broad scalloping flakes. When prepared and cooked to perfection, it simply breaks apart and melts in the mouth, and as it does, it releases a flavor that is a real treat for any fish lover. The taste is clean yet sweet with an elegant balance that makes this fish a very light and flavorful option.
Add to this culinary versatility – something rarely found in fish fillets – and you have a fish that’s well-suited for use in the creation of some truly exquisite dishes. In fact, Glacier 51 Toothfish is used in a broad range of cuisines, and it can also be served by itself with a light helping of vegetables, rice, or even a side salad.
It’s worth noting that this fish is high in fat and Omega 3 – this makes it perfectly suited to both dry and moist heat preparations. If you’re looking to create some stunning flavor profiles and combinations, you won’t find a more perfect canvas for creation than the flesh of the Glacier 51 Toothfish.
It is loved by chefs the world over, including Rockpool Group chef and restaurateur, Neil Perry, who was quoted as saying, “I love working with Glacier 51. It is the ultimate fish – supremely delicious, sustainable and Australian.”
