Food Source Vietnam is proud to distribute Glacier 51 products in Vietnam. Glacier 51 is probably the most famous brand when it comes to Toothfish, they select only the best fish to be branded as Glacier 51.
Glacier 51 Toothfish (also known as Patagonian Toothfish) are found in one of the world’s most hostile islands, Heard Island, located in the sub-Antarctic, 4,109 kilometers from Australia’s mainland. On the southern tip of this spectacular geographical feature, the breathtaking Glacier 51 (Fiftyone Glacier) pours into the icy waters nearby, creating the perfect habitat for the highly valued Glacier 51 Toothfish, living underwater in volcanic crevices 2,000 meters below sea level. To brings these finest fish from Heard Island to plate, Austral Fisheries, the fishing crew, have to face mother nature’s challenge, including gale-force winds, horizontal snow, ten-meter swells, and just four hours of daylight each day.
Glacier 51 Toothfish is ideally adapted to both dry and moist heat preparations, with the flesh offering a wonderful canvas for any number of flavor profiles and combinations, making it well-suited to a wide range of cuisines. Its snow-white flesh and broad scalloping flakes display a clean and sweet flavor. The elegant balance of flavor and texture in Glacier 51 Toothfish provides a culinary versatility rare in fish fillets.
The Monterey Bay Aquarium’s Seafood Watch Program in the USA and the Marine Stewardship Council (MSC) both endorse Glacier 51 Toothfish as one of the most sustainable options. Austral Fisheries’ certification under the Australian Government’s Carbon Neutral Program has declared it entirely carbon-neutral as well.
To maintain accurate continuing population monitoring, Australia’s Heard Island Glacier 51 Toothfish fishery performs rigorous yearly stock surveys in partnership with the Australia Antarctic Division. Vessels are required to conduct research cruises and tag and release thousands of Toothfish to have further knowledge about the biology and status of this incredible fish.
