Swordfish Saku
The Saku cut of swordfish is the most prized part of the loin—firm, dense, and full of bold flavor.
It’s ideal for those who love dishes with strong yet elegant character.
Perfect for creative, flavor-rich recipes that stay true to the taste of the sea. Expertly frozen to preserve freshness and quality, it brings all the richness of the ocean to your table—ready in minutes.
It’s ideal for those who love dishes with strong yet elegant character.
Perfect for creative, flavor-rich recipes that stay true to the taste of the sea. Expertly frozen to preserve freshness and quality, it brings all the richness of the ocean to your table—ready in minutes.
Swordfish Saku
Swordfish Saku
The Saku cut of swordfish is the most prized part of the loin—firm, dense, and full of bold flavor.
It’s ideal for those who love dishes with strong yet elegant character.
Perfect for creative, flavor-rich recipes that stay true to the taste of the sea. Expertly frozen to preserve freshness and quality, it brings all the richness of the ocean to your table—ready in minutes.
It’s ideal for those who love dishes with strong yet elegant character.
Perfect for creative, flavor-rich recipes that stay true to the taste of the sea. Expertly frozen to preserve freshness and quality, it brings all the richness of the ocean to your table—ready in minutes.
preservation
Keep at a temperature not exceeding – 18°C. Defrost in the refrigerator or under cold running water. Once defrosted, the product must be stored in the refrigerator and consumed within 24 hours. Do not refreeze. Consume after cooking.
Mean NUTRITIONAL VALUES
| Values | for 100g of product |
| Energy | 493 kJ / 118 kcal |
| Fats saturated |
5,5g 1,4g |
| Carbohydrates sugars |
0g 0g |
| Proteins | 17g |
| Salt | 0,20g |
How to prepare it
Massage the swordfish saku with extra virgin olive oil.
In a hot non-stick pan, cook the swordfish for 2 and a half minutes per side.
Cut into slices about 1 cm thick and serve immediately.
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