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Also known as Patagonian Toothfish and Chilean Sea Bass, this mild fish is well-suited in a variety of cuisines, pairing well with almost any flavor profile and combination.
Striking the Perfect Balance
Glacier 51 Toothfish hits the perfect balance of flavor and texture. Its high fat content and broad, snow-white flakes offer a clean, sweet taste with hints of umami — which is why it’s sometimes likened to the characteristics of wagyu. Also known as Patagonian Toothfish and Chilean Sea Bass, this mild fish is well-suited in a variety of cuisines, pairing well with almost any flavor profile and combination. From savory marinades to simple seasonings, Toothfish is consistently a chef favorite for its versatility and the star of the menu on top restaurants around the world.
The Journey to Toothfish
More than a mile below sea level in the deep volcanic crevices of the ocean, you’ll find Glacier 51 Chilean Sea Bass (Toothfish) traversing the icy waters of Australia’s sub-Antarctic. Getting to this fish is nothing short of perilous — fishermen must battle unforgiving winds, snow and ocean swells, traveling more than 2,500 miles to work the fishery on Heard Island (one of the most remote areas in the world). At the southern tip of the island, you'll find the Fiftyone Glacier, the namesake of the delicious fish that swims underneath it.
The Gold Standard of Sustainability
This pristine, tightly regulated fishery is closely monitored for sustainability, ensuring operations don’t impact outside marine life and the surrounding ecosystems. Vessels are also required to conduct research cruises, tagging and releasing thousands of Toothfish to improve stock data and information on the biology of this fish. Glacier 51 is also part of the only commercial fishing company to be 100% carbon neutral. These combined efforts have earned their Toothfish the best “Green Choice” rating by Monterey Bay’s Seafood Watch, as well as MSC’s “Best Sustainable Seafood Product” Award in both 2020 and 2021.
