Saikyo miso Glacier 51 toothfish
Saikyo miso Glacier 51 toothfishBy Raita Noda, executive chef, Ocean Room, Sydney Serves 4-6 Ingredients – 600-800g fillet of Glacier 51 toothfish – Pinch sea salt – 4-6pc green shallot Saikyo miso marinade Ingredients – 400g saikyo white miso – 300ml orange juice – 75ml mirin – 75ml sake – 120g sugar – 15ml Grand Marnier or Cointreau Read more »
Glacier 51 Toothfish with clams, jamon serrano, white wine and flageolet beansBy Corey Costelloe, head chef, Rockpool Bar and Grill, Sydney Serves four Ingredients – 4 x 160g pieces of Glacier 51 toothfish – 500g (1lb 2 oz) clams (vongole), purged – 2 tablespoons extra virgin olive oil – 1 French shallot (eschalot), finely diced – 1 garlic clove, finely chopped – 60ml (2fl oz/¼ cup) Read more »
A note from our CEO, David CarterTo food aficionados, lovers of fine seafood and all consumers with a social conscience! Welcome to the Glacier 51 Toothfish website. jack outlet This is a place where we can celebrate and explore the many unique elements that combine to make Glacier 51 Toothfish a truly extraordinary culinary experience. Adidas italia Factory With this site Read more »
Ugly fish with sweet meat proves a treatDaily Telegraph July 5, 2013 IT’S got a face only a mother could love, but the wild-caught Patagonian toothfish is the new premier protein, fetching $50-$60kg wholesale and setting restaurant diners back $35 or more for a 80g-120g dish. Since the recent launch of the Glacier 51 toothfish brand, top-end restaurants have been lapping up Read more »
Glacier 51 toothfish drowned in heaven facing chillies and Sichuan peppercornsLocated in the Australian sub-Antarctic territory around Heard Island, 4109km from mainland Australia, Glacier 51 inches into icy waters of the storm-tossed Southern Ocean. It is home to the Glacier 51 toothfish – also known as the Patagonian toothfish – a fully MSC certified ‘sustainable’ fish. This week Andy Evans, Spice Temple showcases the versatility Read more »