Patagonian toothfish, a prized deep-southern catch with rich, oily, pearl-white flesh. Simply grilled or baked with white wine and herbs, it is the luxury fish of the cold southern waters.
Merluza negra, Patagonian toothfish, is one of the most prized fish of the cold southern waters off Argentina and Antarctica. Its flesh is rich, oily and pearl-white, with a buttery texture and a flavour more like lobster than white fish. The fish lives at great depths and is caught by longline in dangerous southern conditions, which contributes to its high price. In Patagonia it is simply grilled, baked with white wine and herbs, or served ceviche-style with citrus. The richness of the flesh means it needs little cooking and no heavy sauce, just lemon, herbs and the natural oils. Found in Ushuaia and Puerto Madryn, it is the luxury fish of the Argentine south.
Thick, buttery, pearl-white flakes of fish with a rich, almost lobster-like flavour, the natural oils keeping it moist, a squeeze of lemon the only sauce. Deeply satisfying, the luxury fish of the far south.
The technique is deliberately simple: the richness of the flesh is the point. The fish is cut into thick steaks or fillets, seasoned with salt, pepper and olive oil, and either grilled over moderate coals 4 to 5 minutes per side, or baked at 200 degrees C with white wine, garlic and herbs for 15 to 20 minutes. The high oil content means the fish stays moist even with minimal cooking, and it cannot be overcooked to dryness as easily as lean white fish. The skin, if present, crisps beautifully on the grill. Lemon and herbs are the only accompaniments; elaborate sauces mask the fish's natural richness.
Variations
Some serve it ceviche-style with lime. A version wrapped in foil with vegetables is a home preparation.
On the Palate
Where Merluza Negra sits in the Argentinian flavor cloud
Ingredients
Serves 4How it's made
5 steps · 10 min
- 14 min
Cut 600g Patagonian toothfish into 4 thick portions; season with salt, pepper and olive oil.
- 25 min
Grill over moderate coals 4 to 5 minutes per side until just opaque and the skin crisp.
Watch outPull it the moment the flesh turns opaque and flakes — this oily fish stays moist with barely any cooking, so err on the side of under.
- 35 min
Alternatively bake at 200 degrees C with 100ml white wine, 2 crushed garlic cloves and a sprig of thyme for 15 to 20 minutes.
- 43 min
Rest 3 minutes; serve with lemon wedges and a drizzle of olive oil.
- 53 min
Eat hot, the flesh flaking in large, moist, pearly pieces.
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