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TOOTHFISH STEAK
TOOTHFISH STEAK
Latin name
DISSOSTICHUS ELEGINOIDES
fishing Area
The Southwest Atlantic Ocean (FAO 41)
Types of Marine Fish
hook and line / vessel freezing
Features
The flesh is white and tender, with a rich flavor and high fat content, and is suitable for a variety of cooking methods.
Production ProcessSkin and bones removed, and sawn and cut into pieces with a thickness of 1.8 - 2.2 cm.
N.W. / SizeCan be customized as needed.
Cooking MethodsPan-fried / Steamed / Deep-fried.
The flesh of the TOOTHFISH is tender and white, with a smooth and delicate texture. It is rich in nutrition and free of fine bones, making it a rare and high-end ingredient.
Selected fresh produ
Nutritional value
Rich in a large amount of unsaturated fatty acids, especially DHA and EPA .
Process situation
mostly supplied in the form of fish fillets and can be cut into appropriate sizes according to the needs of the dishes.
Cooking methods
Common cooking methods include frying the fish fillets and making sashimi.
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TOOTHFISH PORTION[SMALL PIECE]

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