Our Patagonian toothfish, also called "Chilean Seabass" 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, white-coloured flesh with just a touch of the mother-of-pearl, and a unique flavour with hints of almond butter, it is hardly surprising that this product is a best-seller with chefs the world over.
Characterics of our Patagonian Toothfish fillet:
- Approx. size per pack: 0.5kg-1kg, skin-on, MSC certified, may contain bones
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: Keep the fillets into its orignal vacuum-sealed pack and leave it in your fridge until completely thawed (around 24 hours).
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Cooking Tips:
Pan fried/roasted: In a pan put butter and olive oil with a hint of garlic and cook for 10 minutes maximum per portion of 150g
Steamed: 10-15 minutes per portion of 150g - Serve: +15