Chilean Sea Bass (Patagonian Toothfish)
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Chilean sea bass (Dissostichus eleginoides) — properly known as Patagonian toothfish — caught by longline in the remote waters around Heard Island, over 4,000 kilometres southwest of mainland Australia. This is a deep-sea species that lives in some of the coldest, most pristine ocean on earth, and the flesh reflects it: snow-white, thick, and extraordinarily rich, with a high natural oil content that gives it a buttery, almost unctuous quality when cooked. It is one of very few white fish that behaves more like a piece of slow-cooked meat than a delicate fillet — it holds together under heat, bastes itself as it cooks, and is almost impossible to dry out.
The combination of dense flesh, high fat content, and clean, mild flavour is what has made Chilean sea bass one of the most sought-after fish in professional kitchens worldwide. It takes bold flavours well — miso, soy, ginger, wild mushrooms, Madeira, brown butter — but needs very little. A hard sear on the skin side followed by a few minutes in a hot oven is enough to produce a restaurant-quality result at home. The skin crisps beautifully and is worth eating. Sold as individual skin-on portions, frozen, and MSC-certified for sustainable fishing.
Producer: Glacier 51 is Austral Fisheries' label for the top grade of its Heard Island toothfish, named after the Fiftyone Glacier on the island's southern side. Only fish between 8 and 10kg are selected for it, and every portion is shipped in the brand's own packaging. Longline-caught in the Heard Island and McDonald Islands, MSC-certified, frozen at sea to preserve quality.
Ingredients: Patagonian toothfish (Dissostichus eleginoides).
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Fish.
