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                Load image into Gallery viewer, MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g - Qwehli Seafood

            
                Load image into Gallery viewer, MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g - Qwehli Seafood

            
                Load image into Gallery viewer, MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g - Qwehli Seafood

            
                Load image into Gallery viewer, MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g - Qwehli Seafood

MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g

NUMBER OF PACKS (PORTIONS)

$129.00

Sale price
  • -50%
  • Regular price $65.00
    ( / )
    Click here to be notified by email when MSC Patagonian Toothfish fish slice (Chilean Sea Bass) | Portion of 110-160g becomes available.

    Our Patagonian Toothfish is caught in the French waters surrounding the Kerguelen Islands, at a depth of around 1,500 metres. Also known by the name of “white gold”, our fish are caught according to very strict specifications that meet all the criteria of the MSC label. With a texture that melts in the mouth, a white-coloured flesh and a unique flavour with hints of almond butter, it is hardly surprising that this product is a best-seller around the world!

    Characterics of our Patagonian Toothfish fish slice:

    • Average weight per pack: 110-160g, skin-on, may contain bones
    • Expiry date 28 February 2021
    • Storage: Keep frozen at -18°C until the expiry date mentionned on the pack or Keep refrigerated at 4°C for 24 hours before consumption
    • Serve: 1

    How to defrost our Patagonian Toothfish fish slice?

    Remove the sleeve but leave the product in its original packaging and place it in water between 15 and 20 °C for about 5 to 8 minutes. It's ready to cook or keep it refrigerated between 2 to 4°C for 24 hours.

    How to cook our Patagonian Toothfish / Chilean sea bass?

    Pan fried/roasted: In a pan put butter and olive oil with a hint of garlic and cook for 10 minutes maximum.

    Steamed: 8 minutes