In this series we hear the opinions of Toothfish that a select group of people have shared with us.  Some of them are already familiar with the product, others are not.  We hope you enjoy reading about their experiences. Inspiration for your own first encounter with South Georgia Toothfish?


Name: Jan van den Oever
Profession: Quality manager at Georgia Seafoods
I keep an eye on the production activities so they meet the highest hygiene and quality standards possible.

What does cooking mean to you?
To me cooking is fun and about being creative… It’s therapeutic and It’s a challenge! It really gives me the time to unwind after a busy day and come up with ideas. I always look forward to chopping, blending, mixing and experimenting with flavours.

What was the first thing that came to your mind when you heard about South Georgia Toothfish?
My first impression was that it looked a lot like the North Sea hake… Being in the fishing business for quite some time, I thought I had seen it all. But the South Georgia Toothfish is really something else! I was speechless when I saw the filet. Never before I have seen a fish with such a snow white fish meat! Awesome! There is no fish that even comes close to the South Georgia Toothfish.

Can you describe the taste of this fish?
It has a wonderful taste and texture… I would say it is comparable to Crab and Scallops, very delicate! South Georgia Toothfish is undoubtedly one of the most delicious fish in the world – it’s deep aroma and fat, gives it an exceptional flavour that makes it unique.

What is your dish of choice for the South Georgia Toothfish?
My favorite is Toothfish with Beetpuree and Apple Butter Sauce.

Your wishlist for the perfect dinner with friends or family:
– A showstopper dish, made of rich products like South Georgia Toothfish

– A killer wine, perfectly matching to the dish. Personally I love the Sancerre or Pouilly fume or a really nice spatburgunder trocken (ManZ) – this one combines excellent with the Toothfish!

Beetpuree and Apple Butter Sauce recipe for 4:

Salt and pepper
3 tbsp canola oil
3 tbsp butter
Chives, finely chopped
2 garlic gloves
1 lemon
400 gr beets
75 gr butter
Salt and pepper
Peel and cut the beetroot into rough chunks. Boil until tender (about 30 min)
Add butter and mash to fine paste with a rod mixer.
Season with salt and pepper.
Apple Butter Sauce
1 shallot, finely chopped
20 ml apple juice
2 tbsp apple cider vinegar
200 gr butter, diced
1/2  green apple, finely chopped
Chives, finely chopped
In a saucepan, cook the shallot with the apple juice and apple vinegar
And reduce until about 50 ml. Take the saucepan aside and whisk in cold butter
Mix in apple and chives.
Fried Scorzonera
4 pieces of Scorzonera (or carrots)
Canola oil
Scrub the carrot clean of soil (do not peal) Use a potato peeler and create thin, wide strips.
Heat about 1 cm of the canola oil in a frying pan, to 160 C. Fry the strips until they are golden and place on paper to cool down. Sprinkle with salt.
Crispy vegetables
Chioggia beets, radishes, peas, green onions or desirable vegetables.
Peel and cut into thin slices with a knife. Place in ice water for about 30 minutes, then remove to dry.
Tootfish with skin on
Gently salt and pepper the Toothfish and cook in the pan skin down with canola oil until
the skin is crispy. Reduce heat and turn the fish over and add butter and crushed garlic to the pan and cook until done. Squeeze lemon juice and sprinkle chives and pour a couple of tablespoons of drippings from the pan over the fish.
To serve
Divide the apple butter sauce on to 4 plates, place a piece of Toothfish on top and side dress with beetpuree, crispy vegetables and fried scorzonera.

Would you like to try this delicious South Georgia Toothfish dish yourself? Order your portions or fillet in our webshop!


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