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Estos peces espada se capturan de forma salvaje con el método del palangre, un pez cada vez.
Congelados rápidamente para mantener su frescura, textura y sabor.
Los filetes de espada, conocidos como la "Costilla del Mar", son carnosos y húmedos con un perfil de sabor suave y ligeramente dulce.
MÉTODO DE CAPTURA: Anzueloy sedal (un pez a la vez)
REGIÓN DE PESCA:Océano Pacífico y Océano Índico
PREPARACIÓN: A la parrilla, a la plancha o a la sartén a fuego medio-alto durante 4-5 minutos por lado o hasta que la temperatura interna sea de 145°F.
PUNTOS FUERTES PARA LA SALUD:Rico en vitamina D (120% DV), 33 gramos de proteínas
Thaw: Remove steak from packaging and place on a peper towel-covered plate, cover with plastic wrap, and thaw in refrigerator overnight.
Cook: Grill, broil, or pan fry over medium-high heat for 4-5 minutes per side or until internal temperature is 145°F.
Excellent!
So happy I added this to my order. Was unsure about it, but the steak was nice and thick, cooked up nicely with no smell, and was flaky and sweet. Pan seared it and topped with caramelized onions over a bed of Greek chickpeas. DELICIOUS.
Perfect size portions for one person
The fish was very good. I'll have at least one for each month throughout this winter. Thank you,
First timer. Delicious
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