Sydney Morning Herald’s Good Food
Ten years ago, Patagonian toothfish conjured images of illegal fishing and endangered species. Now, one of the world’s rarest, hardest-to-catch fish is about to land in restaurants and, in about six months, in shops. The Australian government has patrolled its territorial waters to keep out illegal fishers and Austral Fisheries, which now has a 2500-kilogram annual quota, uses hooks and lines to selectively catch the toothfish. Chef Neil Perry describes the fish they catch 4000 kilometres offshore as ”supremely delicious, sustainable and Australian”. Perry isn’t the only enthusiast. adidas nmd Launched at the Noosa International Food and Wine Festival, Glacier 51 toothfish – named after the Heard Island glacial waters in which it’s caught – was so well received, salesman Dylan Skinns admitted, ”we can barely keep up with the orders”. This week it goes on the menu at Rockpool Bar & Grill in both Sydney and Melbourne, as well as at Sake in Sydney and Grossi Florentino in Melbourne. scarpe adidas The fish lives in the ice-cold water of the Antarctic’s great Southern Ocean. shoes It’s an oily fish with a high fat content to withstand the freezing conditions, but this makes for a fish of great versatility and deep, rich flavour. ”A chef’s dream, they tell me,” Skinns says.