$109.90/kgGST-free
Size
$109.9/KGA whole fillet of Glacier 51 toothfish, pin-boned, with the skin left on. This is the cut to buy when you want to portion it yourself, cook it as one piece, or crisp the skin — and toothfish skin, given a hot dry pan, crisps better than almost any other fish because of the fat sitting directly underneath it.
The fish comes from around Heard Island, roughly 4,100km from mainland Australia in the sub-Antarctic. It lives as deep as 2,000 metres in volcanic trenches fed by the island's Glacier 51, in conditions that are genuinely severe: ten-metre swells, horizontal snow and under four hours of winter daylight. The fishery is MSC certified, caught to an independently assessed sustainability standard.
The flesh is snow white with large flakes, unusually high in natural oil, and rich but mild — a fish that tastes expensive without tasting strong.
Why Choose the Skin-On Fillet?
Cooking Methods:
Cooking Note:
The oil content makes this fish forgiving, but do not cook the skin side timidly. It needs real heat and steady contact with the pan to crisp, and it will not burn as quickly as you expect.
Thawing:
Thaw overnight in the refrigerator (0-4°C) and pat the skin completely dry before cooking. Never use hot water or a microwave.
Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.
Madam Seafood is the Adelaide agent for Glacier 51. Order now.
整片Glacier 51深海银鳕鱼柳，已挑净鱼刺，保留鱼皮。想自己分切、整片下锅，或是想煎出脆皮时，就买这一款——银鳕鱼皮底下就是丰厚的油脂，干锅一煎，脆得比几乎任何一种鱼都好。
这条鱼产自赫德岛（Heard Island）周边海域，距澳大利亚本土约4,100公里，位于亚南极。它栖息在深达2,000米、由五十一号冰川注入的火山裂缝中，作业环境极为严酷：十米巨浪、水平飞雪，冬季每日日照不足四小时。该渔场通过MSC认证，捕捞符合独立评估的可持续标准。
鱼肉雪白、片大，天然油脂含量异常丰富，醇厚却温润——是那种吃起来很贵、但一点都不腥重的鱼。
为什么选择带皮鱼柳？
烹饪方式：
烹调提醒：
油脂让这条鱼不容易失手，但煎皮那一面千万别畏首畏尾。要真的够热、要贴紧锅面，才会脆——它没有您想的那么容易焦。
解冻建议：
请置于冷藏室（0-4°C）隔夜解冻，下锅前把鱼皮彻底擦干。切勿用热水或微波。
保存方式：
-18°C冷冻保存。解冻后1-2天内食用完毕，请勿再次冷冻。
海鲜太太——阿德莱德Glacier 51代理。立即订购。