Swordfish

Swordfish slices
GEOGRAPHICAL ORIGIN
Atlantic, Indian, Pacifico
c / o, c/p, strands, n / a, s / p, trance
Swordfish slices

Swordfish

GEOGRAPHICAL ORIGIN
Atlantic, Indian, Pacifico
c / o, c/p, strands, n / a, s / p, trance

cooking

  • Pan-fried/grilled: 4–5 min per side (avoid overcooking)
  • In the oven: 180°C for 10–12 min with light seasonings
  • Baked in foil: 15 minutes with vegetables and white wine
  • On the grill: excellent holding, meat does not fall apart

Preparation tips

  • Ideal for grilling, pan-frying, baking or in foil
  • Excellent in Mediterranean dishes, with cherry tomatoes, olives, capers and fresh herbs.
  • Bone-in slices enhance flavour and structure, perfect for rustic preparations
  • The loaves are ideal for custom cuts in the kitchen
Recipes

All the tastiness of the sea

We know the sea well. Even in the kitchen. Here you'll find simple and tasty ideas to showcase each of our products, from the most famous to the most unusual.

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Cuttlefish ink linguine with swordfish

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