Swordfish Steak Premium Grade East Coast NSW 160g – 180g x 1 Piece Best Place Cheap Pice

Sustainably managed and caught off the east-coast of New South Wales, this beautiful Swordfish steak has cream-pale pink, firm, lustrous & moist flesh.

The firm, tightly grained flesh of the Swordfish holds together well in soups, curries and casseroles and can be cubed for kebabs.

Swordfish can take high heat, so it’s perfect barbequed or charred, and simply dressed in a drizzle of olive oil & lemon.

This high-quality Swordfish has been prepared with the skin & bloodline removed and is also perfect served raw – sashimi style.

Swordfish pairs well with anchovies, capsicum, chilli, citrus, garlic, ginger, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar & wasabi.