February 21, 2014
PRESS RELEASE A WORLD FIRST: Award-winning, Glacier 51 Toothfish fillet by Austral Fisheries has been Certified ‘sustainable’ by the Marine Stewardship Council (MSC) and rated ‘Best Choice’ by the Monterey Bay Aquarium’s Seafood Watch Program® Patagonian Toothfish (Chilean Seabass) is back on the menu! Prior to launching Glacier 51 Toothfish in Australia in May 2013, Read more »
February 11, 2014
The last of our 2013 blog posts is from a different point of view and comes from the December issue of Afloat magazine and was pieced by David Lockwood. See below: One of the joys of angling is the eating. Fish you have caught, cleaned and cooked yourself taste better. But there are some species that are Read more »
February 7, 2014
October saw Good Food Month come to Sydney, and Glacier 51 toothfish was showcased at the Campbelltown Catholic Club at an event called Producers Go Clubbing. Our good friend John Susman from FishTales was MC for the night, which hosted a range of top Australian producers and ‘foodies’ alike. Executive Chef Paul Rifkin cooked up Read more »
February 4, 2014
We have stolen this piece of writing from Does My Bomb Look Big In This, who wants to save the world – one meal at a time! “Ask any of the top restaurants in Sydney where their seafood comes from, and chances are many of them will say Joto Fresh Fish, especially if they’re serving sustainable Read more »
January 31, 2014
This one is interesting, and plenty of G51 toothfish posts on the bloggosphere also! Souvla is a contemporary Greek restaurant, run by a couple of Aussies in Hong Kong. Named after the popular Greek dish of open-spit grilled meat, Souvla’s unique design adopts essences of old Greece with a modern, yet subtle, twist. There were Read more »
