To the toothfish They fish it on the high seas in the longliners, remove the tail and head and put it to freeze. In reality there are very few who can freshly caught it. They take them to the capital and are highly valued. Do not miss this article, it is of great interest to everyone.
Patagonian toothfish
The black hake is a fish that lives at great depths in the South Atlantic. This species, in the culinary world, is known as southern cod, Chilean grouper, southern sea bass or, failing that, black toothfish. This product is highly prized for its flavor and nutritional value. Among the nutrients they have are a high percentage of protein, omega 3 fatty acids, selenium, phosphorus, vitamin B12 and niacin.
It is said that black hake is a luxury, which is for few. Well, it is one of the most precious species belonging to the Argentine sea. Likewise, it is given the name of southern cod. It is also called deep sea bass in Chile.
It is good to note that toothfish turns out to be quite difficult to capture. This is because their habitat is in deep water, on the other hand they eat. Because practically everything is an export product.
Its cost is high, due to the fact that very little is left for the local market, given that practically all of it turns out to be exported. In the same way, some experts indicate that black hake is taken out, with what is known as deep-sea fishing. And that it is about the very large fishing boats, which always go out to the high seas. And they proceed to remove them with nets that are even special.
His catch is the longliners
Most of the catches are made with vessels called longliners, where they are prepared by cutting off their heads and tails. Then they proceed to freeze the trunks of the Patagonian toothfish.
Now, what seems to be contradictory and, if you like, even inadmissible, refers to the fact that absolutely everything arrives at the port called Ushuaia, known as the end of the world, already processed, which means that it is sent directly to Buenos Aires.
prized product
Therefore, in the event that someone wishes to eat a Patagonian toothfish in a Fuegian restaurant, they must consider that they will have to pay a fairly high price, since they represent, in addition to the product, the shipment, which are quoted at high prices. Considering that it is there where the black hake fishery takes place, and that it is a trip that has more than 6000 kilometers, its high price sounds implausible. Well, the ideal would be to leave a sufficient number of kilos in place at the time of fishing, which would avoid a series of additional costs. The point at issue is international demand.
The solution would be to leave a percentage of the entire captured product for the locality, since it is also highly appreciated by its consumers. even if it is little, of what they catch during the high season, time in which it turns out to be more consumed, there has been no interest on their part in this sense.
Then we leave you this video so that you have a recipe that will help you prepare this precious product
high cost product
Now, in the city of Buenos Aires, when certain chefs have been consulted about the black hake dish, they have said that it is very difficult to find it at a price that is less than $600 per kilo, so rIt is prohibitive that it can be consumed. In other cases they stopped acquiring it, replacing it with other options, among which is the typical roast, so we leave you in the following link how to do it Argentinian barbecue
Likewise, it can be said that black hake is also known as okuchi in Japan. It also has the southern waters as its habitat, not only in the Atlantic, but also in the Pacific as well as in the Indian Ocean.
Regarding the limitations for the annual capture, it can be indicated that they date back to about 8.000 tons per year, comparing them with the year 1992, when 526 tons were captured.
