Story: Premium Produce with Toothfish
Episode: 4
Presenter: Scott Bridger
Air Date: 9th July

Scott is back with more incredible seafood, this time with his hands on the Wagyu of the Sea, Glacier 51’s Toothfish.

• Sustainably caught in Australian waters, Glacier 51 Toothfish is Independently certified as sustainable by the Marine Stewardship Council (MSC). It’s ont of the most regulated fisheries in the world, and its premium status of the Wagyu of the Sea means we get to enjoy it guilt free
• Glacier 51 Toothfish is also the world’s first carbon-neutral fish since its certification in 2016. Parent company Austral Fisheries have planted over 1 million trees since then to offset the emissions created whilst fishing for Glacier 51 Toothfish and the entire business.
• Glacier 51 Toothfish has won multiple awards for its culinary excellence and sustainability credentials, including the 2020 and 2021 MSC sustainable Seafood Awards for Best Sustainable Product.
• Austral Fisheries partnered with OpenSC - a food traceability program powered by blockchain technology - to make Glacier 51 Toothfish fully traceable. Customers can scan a QR code to trace the piece of G51 fish to the location of the catch, verifying the sustainability claims made by the brand.
• These fish come from one of the most isolated places on earth, in the deep sub-antartic, over 4000km from mainland Australia, the fishing grounds are surrounded by glaciers of Heard Island.

RECIPE

Crispy Skin Glacier 51 Toothfish, fennel, kombu butter sauce

Serves 4 as a main course.

Ingredients

Toothfish

• 600gm Glacier 51 toothfish- cut into 4 x 150gm pieces.
• 1 tbsp. Vegetable oil
• 40 gm butter
• Flaked sea salt

Sauce

• 1 head of fennel cut into quarters- leaving the core in and reserving the fronds.
• 750 ml water
• 15 gm Kombu seaweed (available from any Asian grocer)
• 5 gm Bonito flakes (available from any Asian grocer)
• 150gm cold butter cut into small cubes.
• Juice of 1 lemon
• Salt

Method

Sauce and Fennel

1. Place the water, and Kombu and fennel into a pan and bring to just before the boil, then turn down low- never actually boiling cook for 30 minutes.
2. Place the bonito flakes strainer and place into the liquid so it can be easily removed later.
3. Let it cool to room temp.
4. Remove the bonito flakes then the kombu seaweed and fennel and set aside. The fennel should be soft but not mushy.
5. Once cool- finely slice the seaweed into very thin strips and reserve.
6. Place the reserved liquid back onto the boil and reduce by half.

Toothfish

1. Place a large non-stick fry pan on the medium to high heat.
2. Pat the fish skin dry with paper towel and season well with the salt.
3. Add the vegetable oil to the pan and then add the toothfish skin side down.
4. Place a small weight on top of the flesh side to press the fish skin to the pan and add the butter to the pan, cook on a medium to low heat for 5-6 minutes.
5. Once golden and you can see its starting to cook through the flesh turn the fish over and turn down low for a further 3-4 minutes. The skin should be crispy at this stage.

Finish the Sauce

1. To finish the sauce- bring the cooking liquid back to the boil then turn down low, you should have about 200ml now.
2. Slowly add the butter to the stock in small batches swirling the sauce to incorporate the butter.
3. Add the lemon juice, sliced kombu, and fennel wedges back into the sauce, Season with salt.

Assembly

1. Place one fennel wedge onto each plate and then place the cooked Toothfish next to it.
2. Spoon the sauce and kombu slices over the fennel and onto the plate.
3. Garnish with reserved Fennel fronds.

For more information:
https://www.australfisheries.com.au/our-brands/glacier-51-toothfish