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.

Origine

From Maldives zone FAO 057 and 051

Format

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.