Swordfish steak with skin

1 piece of swordfish steak with skin

The whole swordfish (lat. Xiphias gladius) is visually an absolute highlight, but its meat is in no way inferior!
It is characterized by a very aromatic taste and by its firm white meat (similar to tuna) and is a true delicacy. 

For the grill or the pan, it does not always have to be beef steak, also from the sea there are many possibilities to bring some variety into the grilling or kitchen routine.  Due to the fact that the swordfish has a firm meat, it is excellent for grilling and frying.

Fry the swordfish steak on both sides for a few minutes and finally drizzle with olive oil and lemon. The best side dish is grilled vegetables and a tasty, light summer dish is ready - which of course also tastes good in winter.

Fishing area: FAO57 Eastern Indian Ocean Fishing gear: Hooks and longlines

Packaging:

Packed in a protective atmosphere

Kitchen hygiene:

Kitchen hygiene is important: Maintain the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage conditions:

Store refrigerated at 0°C to +2°C, process immediately after opening

Manufacturer:
Fjord Bohemia s.r.o.
Za Avií 914/2, 19600 Prague, Czech Republic