Great Products Argentina
Writes: Laura Litvin (@laulitvin)
La toothfish, a large fish, it is a mysterious animal: it lives even lower than you imagine, in dark cold waters near Antarctica. Its white, soft, tasty meat and its characteristic black skin make the most sophisticated palates on the planet delirious. It is undoubtedly one of the most appreciated species in the world. Argentine Sea. The great difficulty in capturing it makes it a luxury snack.
La Argentina is one of the main actors in the fishing of these specimens that develop until the 2500 meters under the sea. To fish them, you need powerful, tall boats. It works both with trawl net As with longline (hooks).
As it is a valuable and scarce resource, every year the maximum allowable catch, which is usually around 3700 TN de toothfish year. This value is important, taking into account that there must be a total of 25.000 tons of toothfish. It is a rare product, there is no possibility of reproducing it in aquaculture, there is no greater provision than that.
Quality frozen
Once on deck, the animal bleeds to prevent bruising. The head and tail are cut off and the entrails are removed. They are classified by weight and packed. The cheeks and throat are used from the head, but that is 100% exported to foreign markets.
As the toothfish is a Premium product, it is quickly frozen to keep it in its best state. In Argentina It never arrives fresh at the fishmongers because the distance from the fishing ground to the port is great. Also, there is no distribution chain that allows it. Not to mention the markets to which it is exported, where it arrives frozen and vacuum packed.
It is not a minor data for the final consumer: if they offer fresh toothfish It is a hoax, they are probably selling you sea bass. This is a similar fish. Of course, they will surely charge it as if it were.
Patagonian toothfish in the kitchen
It is a sublime, tasty fish with a smooth texture. You don't need much more than a round of the plate taking care that his doneness. Lemon, salt and that's it. Of course, the chefs add their touch, their personal sauces and preparations. But the total luxury is to eat it that simple, respecting every fiber of its precious meat.
