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
In carpaccio accompanied by a virgin sauce or ravigotes. Smoked swordfish bruschetta, crushed tomatoes. Eggs stuffed with smoked swordfish.
21 days before opening in the refrigerator (0/4 °C)
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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