Recipe: Miso glazed toothfish

When I was a little girl my dad used to be deep sea diver professionally so I always feel like I grew up suckling on a crayfish claw with my legs kicking in the water. While those days of kilos and kilos of seafood splayed out on our lawn after each outing on the ocean are gone, my adoration for all things from the sea has not wavered in the slightly. To say I have an obsession is definitely an understatement.

One of my favourite things to eat in the world is toothfish. There’s something just so wonderful about the delicate flavour, the softness and the slight sweetness. So when I was contacted by Austral Fisheries to learn about their patagonian toothfish sustainability program, I obviously was quick to say yes. Not only was the experience really interesting, but I was fortunate enough to walk away with some fillets of their Glacier 51 toothfish product. I filed them away into my freezer while I waited for the right opportunity and right recipe to use this premium product for.

Hauling the toothfish all the way from Heard Island in the sub-Antarctic, a staggering 4,109 km from mainland Australia, Austral Fisheries have helped transform the stigma behind toothfish. Years ago until recently people have refused to purchase this beautiful seafood because of the unsustainable fishing practices. But now Australia’s Heard Island Glacier 51 Toothfish fishery undergoes rigorous annual stock assessments in collaboration with the Australia Antarctic Division to ensure accurate ongoing monitoring of the stock. It’s created a truly sustainable approach to fishing for this product. Something that we are all the beneficiaries of!

So taking my fillets home I thought carefully about how I’d like to cook them as I wanted to give this produce as much respect as possible.

    You Might Also Like


    • Reply
      Rachel (Rachel's Kitchen NZ)
      27 February 2015 at 6:00 pm

      Fab recipe – Kirsty – really interesting too about the toothfish.

    • Reply
      Queen of Bad Timing
      1 March 2015 at 11:18 am

      Thanks! It turns out to be a bit of a favourite recipe for us now 🙂

    • Reply
      Martine @ Chompchomp
      1 March 2015 at 10:30 pm

      So true, I have always refused to eat it because I thought it was endangered. Very informative post. Where can we buy it in Perth?

    • Reply
      Queen of Bad Timing
      6 March 2015 at 3:41 pm

      I learned so much there! You can purchase Glacier 51 at the seafood seller in Innaloo but I think there'd be much more places to get it 🙂 the packaging is very distinct!

    • Reply
      11 March 2015 at 2:42 pm

      I made this the other night!!! Thanks for the recipe, we loved it =)

    • Reply
      Queen of Bad Timing
      12 March 2015 at 10:22 am

      Hooray! I'm so glad you enjoyed it, thanks for being brave to try it haha

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.