Smoked Swordfish

Smoked Swordfish
  • Smoked Swordfish

Smoked Swordfish

Escaping with swordfish

From the Maldives, fished according to ICCAT recommendations the swordfish loins are cut by hand, salted with dry salt, slightly sweetened and then smoked hot by friction of red beech wood. After smoking, the swordfish is prepared in thin slices, respecting the gesture, for a marriage of subtle and remarkable flavors.


From Maldives zone FAO 057 and 051


Sliced smoked swordfish 150 g

Culinary ideas

In carpaccio accompanied by a virgin sauce or ravigotes. Smoked swordfish bruschetta, crushed tomatoes. Eggs stuffed with smoked swordfish.

More information about the product


21 days before opening in the refrigerator (0/4 °C)

Scientific name

Xiphias Gladius


Swordfish, dry salt, sugar, red beech smoke




Package delivered "Fresh" in 24H

Refrigerated delivery within 24 hours

Orders placed before 12 noon on working days will be executed within 24 hours at the latest, starting the following day.

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