Swordfish NZ Loin Skin On 1kg/Fresh
Swordfish is a fantastic fish to eat, and should melt in your mouth when cooked. It has a pale white to pinkish flesh, with a high oil content.
NZ Swordfish is available from March through to August approximately.
The texture of Swordifsh is meaty, similar to premium cuts of beef, but it is very tender and has a very mild, slightly sweet flavour.
Preparation: Ideal for grilling, pan-frying and roasting. It's use in raw dishes is increasing. Swordfish Carpaccio is also a popular dish.
Availability: The NZ Swordfish Season is from March to August approximately. Frozen stock is available year round while stocks last.
Fish for your health: As a rich, oily fish, it is an excellent source of Omega 3, which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: A rich and fruity Chardonnay has the full flavor and texture to meet a meaty fish head-on without clashing. Alternatively a Pinot Noir has the backbone to stand up to meaty fish, yet a softness and elegance that assures it will not overpower.
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