Glacier 51 toothfish – Great on the tooth!
Glacier 51 toothfish – Great on the tooth!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 »
Glacier 51 toothfish at Good Food Month, SydneyOctober 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 »
Glacier 51 toothfish at Cleanfish Australia, SydneyWe 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 »
Glacier 51 toothfish at Souvla, Hong KongThis 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 »
Glacier 51 toothfish dish wins Silver MedalThe Australian Junior Chef team took out the Silver Medal at the World Championships in South Korea for their Glacier 51 toothfish dish, labelled as ‘Seared Glacier 51 Toothfish with Grilled Baby Octopus, Compressed Apple and pickled Daikon, Braised Fennel & Fennel Emulsion’. Congratulations to all involved! Left to Right: Peter Tischhauser (Logistics Manager), James Cole-Bowan, Read more »