Patagonian Toothfish

Patagonian Toothfish

Latin name

Dissostichus eleginoides


Fillet, headed and gutted, portion

Culinary use

A premium seafood for Western and Japanese preparation: grilling, poaching, roasting, steaming, pan frying.

Commonly known as the Patagonian Toothfish, Chilean Seabass and Mero this cold water fish is high in unsaturated fats with broad velvety flakes and a full, rich flavour.

Its culinary versatility makes it a favourite choice in traditional Western and Japanese culinary preparation.

Certified by the Marine Stewardship Council, Amacore Toothfish is the sustainable choice.