Glacier 51 Patagonian Toothfish
THE TRUE TASTE OF LUXURY
The prestige of being on some of the world’s top restaurant menus is not an honour bestowed upon many. It’s no wonder though, when Glacier 51 Toothfish projects premium food like characteristics – a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. It’s snow-white flesh and broad scalloping flakes display the result of perfection. The elegant balance of flavour and texture in Toothfish provide a culinary versatility rare in fish fillets. With a high omega 3 content, Toothfish is well suited to a wide variety of preparations, the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines.
EVERY FISH HAS A STORY
Located in the Australian sub-Antarctic territory around Heard Island, a staggering 4,109 km from mainland Australia, Fiftyone Glacier inches into the surrounding icy waters of the storm tossed Southern Ocean. It is this extraordinary environment that is home to the highly prized Patagonian Toothfish. It is a story that proves the power of collective action and shows what is possible when conservation, responsible industry, science and Government work together for a common goal.The success of this collective action is now evidenced by the Marine Stewardship Council certifying the fishery as sustainable and the Monterey Bay Aquarium listing this Australian fish as ‘Best Choice’. This is a story of a truly remarkable fish!
BEST IN CLASS
At Austral Fisheries we work hard to ensure that our fishing crews are safe, that our fish is handled with care and respect and that the best science supports environmentally sustainable fishing.
It is therefore with great pride that we are able to offer you a truly extraordinary culinary experience from a fish with an impeccable pedigree.
This fish is like nothing else you’ve tasted, it is the ‘hero on the plate’ and it is a privilege to be able to bring it to you.
«DIE HAUT DES GLACIER 51 TOOTHFISH IST WIE EIN GELEEBONBON»
Küchenchef und Gastronomieleiter im «Gustav» in Zürich