This deep-water fish, famous in gourmet Japanese restaurant cuisine, has an unbelievably silky smooth texture. A large round bodied fish, its enormous size covers a range of different applications.
As an incredibly versatile fish you can fry it, roast it, grill it, turn your back on it and overcook it will still turn out perfect.
A gift to cooks who wants luxury seafood at home!
Seafrozen quality: to preserve the day fresh quality each fish is hauled on board one by one, cleaned and immediately deep frozen to a temperature of down to -30 °C. Optimal freezing seals in the flavour, colour, texture and nutritional value and ensures top condition for filleting.
Wild Caught Patagonian Toothfish Fillet 200g
Frozen Patagonian Toothfish Fillet
Chilean Sea Bass
Certified Sustainable Seafood (MSC)
- Approx. 200g /portion
- Approx. 2.5kg /full fillet
Specs: Hand trimmed fillet / Skin-On / Pin bone in
Origin: Falkland Islands
Note: The prices given are estimates, they may slightly vary based on the actual weight of your product.
It's a great fish, robust and versatile; so don't worry about being gentle!
Keep it simple. Pan-fry each side for a good few minutes on a high heat, crisping up that distinctive ski and finish off in a 200 degree preheated oven for 10-15 minutes depending on portion size. As a guide it's flakiest best when a fork glides through without any resistance.
More adventurous cooks could try a simplified version of the Japanese inspired method of preparing Toothfish; pickled and roasted miso glaze. Coat the portions with moromi miso, cover and refrigerate for 2 days. Wipe off any excess surface miso and bake for 10-15 minutes in a 200-degree oven.
Serve with sticky rice to absorb some of the kick.