Estes espadins são selvagens capturados utilizando o método do palangre, um peixe de cada vez.
Rapidamente congelados para fixar no pico de frescura, textura e sabor.
Os bifes de espada, conhecidos como "Prime Rib of the Sea", são carnudos e húmidos, com um perfil de sabor suave e ligeiramente doce.
MÉTODO DE PESCA: Anzole linha (um peixe de cada vez)
REGIÃO DE PESCA:Pacífico e Oceano Índico
PREPARAÇÃO: Grelhar, grelhar ou fritar em fogo médio-alto durante 4-5 minutos por lado ou até a temperatura interna ser de 145°F.
DESTAQUES DE SAÚDE:Rico em Vitamina D (120% DV), 33 gramas de Proteína
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.
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.
The fish was very good. I'll have at least one for each month throughout this winter. Thank you,
First timer. Delicious
I haven't had swordfish in awhile and thought I'd give North Coast a shot. I was Damn good! The way it is frozen right on the ship after it is caught makes a Huge difference in taste.
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