It’s little wonder that Glacier 51 Toothfish – Cutlets is highly regarded, projecting waygu-like characteristics with a complex yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavour and the elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rarely found in fish fillets. With a high fat and Omega-3 content, Glacier 51 (also known as Patagonian Toothfish) is well suited to both dry and moist heat preparations, with the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines. Found in Sydney's top-end restaurants, this is a fish not to be missed.
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