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)
    Vaccum Packed
    - Approx. 200g /portion
    - Approx. 2.5kg /full fillet
    Specs: Hand trimmed fillet / Skin-On / Pin bone in
    Origin: Falkland Islands
    Frozen Product
    : 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.