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SWORDFISH LOIN S/P (skinless) S/O (boneless) 4PCSX3KG CA(ID)

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£ 20.32
SWORDFISH LOIN S/P (skinless) S/O (boneless) 4PCSX3KG CA(ID)
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  3. SWORDFISH LOIN S/P (skinless) S/O (boneless) 4PCSX3KG CA(ID)
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SWORDFISH LOIN S/P (skinless) S/O (boneless) 4PCSX3KG CA(ID)

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13 sold in last 24 hours

£ 20.32 /kg 20.32 GBP

(£ 60.96 /Piece)

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Swordfish loin, skinless (S/P) and boneless (S/O), cut from the central and most prized part of the fish. The firm, compact flesh, pale in colour, is versatile in the kitchen and lends itself to portioning into steaks, medallions and skewers for the catering trade.

  • Format: 4 pieces of approximately 3 kg each (variable weight, approximately 3 kg)
  • Sold as: sold by the case of 12 pieces or in packs of 3 pieces
  • Cut: loin, skinless (S/P) and boneless (S/O)

It can be cut into thick steaks for grilling, pan-frying or baking, or into thin slices for fish carpaccio and tartare. Ideal as a fish main course in Mediterranean cuisine, where it pairs well with cherry tomatoes, capers, olives, citrus and aromatic herbs. Traditionally a star of Sicilian cooking, for example in involtini or alla ghiotta. Suggested for fish menus in restaurants, hotels, trattorias and banqueting services, with indicative portions of 180-200 g per diner.