Aust. Glacier 51 Toothfish Steaks Pin Bone In
…nothing can rival the story however, of Glacier 51 Toothfish, also known as Patagonian Toothfish. Isolated deep in the sub-Antarctic, a staggering 4,109 km from mainland Australia lies one of the most inhospitable islands in the world – Heard Island. It’s no wonder when Glacier 51 Toothfish, also known as Patagonian Toothfish projects 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. The elegant balance of flavour and texture in Glacier 51 Toothfish provides a culinary versatility rare in fish fillets.With a high fat and Omega 3 content, Glacier 51 is well suited to both dry and moist heat preparations, the flesh providing a perfect canvas for any number of flavour profiles and combinations, making it well suited to a broad range of cuisines.
Portion: 150g +/-
An exceptional, surprising fish. The Spencer Gulf Hiramasa Kingfish is large and imposing. In the water, it’s big. It looks powerful and masterful. But when it’s landed, it’s a much more delicate proposition: its flesh retains layers of subtlety and intrigue. Japanese sushi masters consider Kingfish the best fish in the world for sashimi. It’s firm but distinctively delicate.The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, or BBQ. The ways are endless….
Portion: 200g +/-
Greenshell Mussels are New Zealand’s most iconic seafood, and are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world.Our mussels are grown in four main areas in New Zealand: Marlborough, Golden Bay/Tasman Bay, Coromandel and Stewart Island. They grow on longline technology that uses continuous crop ropes, ranging from 3,000 to 4,200 metres in length.The time from spat to harvest varies by growing area and ranges from 26 months in the Coromandel to 48 months in Stewart Island.These delicacies are a great source of iron, protein and omega-3, and the meat is plump and sweet. A very versatile shellfish that can be baked, barbequed, fried, steamed or smoked.
Portion: 500g +/-