Tonight I came face to fang with the elusive and rare Patagonian Toothfish. True! Gills and all sorts of thrashing tails I had to battle…OK OK, just pulling your fin. No gills and certainly no scales to contend with. Just the juicy flesh of the sea creature lovingly prepared by Argentinian Chef at The Hilton Jumeira Beach, Matias Ayala.
This wild cold-water fish also goes by the name Chilean Sea Bass (though I do prefer the exotic Patagonean nomenclature) and is found exclusively in the waters around Argentina (according to Chef, though he may be biased). Its flesh is rich, tender and moist with large thick flakes and a melt-in-your-mouth flavour. By Poseidon! how Chef Matias had me yearning to visit Argentina (or at least Pachunga, his restaurant, again) and nibble on his Toothfish.
By the way Pachunga is Spanish slang meaning to party hard, normally with many people; you know: to rage. Well this evening it was Man versus Wild: Alice and the Toothfish. Man: 1; Toothfish: 0. I’ll party to that!
Seafood Express Dubai. Nikon D3000 f/3.5; Exposure 1/80sec; ISO-200
