Swordfish Slices

Specs: Slices

IQF at -40°C, Vacuum Sealed

Type: Seawater Fish

Pack: 1/2 Kg (Equivalent to 1 Kg whole fish)

Pieces: 5-6 per pack

RecipeSeven Spice Steaks.

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Availability: In stock

Rs. 380.00



Also known as: talwarmashe, Kadal Kuthira, tega machhli, Thalapaththu, Myil Meen, Vaala meen
Scientific Name: Xiphias gladius  
Similar to: Tuna, Mahi Mahi
Cooking Styles: Grilled, Roasted, Curries, Stews, Chowders

Swordfish have been broadly termed 'oily fish' and are hugely popular as a food source across continents. The meat color varies based on diet and some are known to have fairly orange flesh due to their shrimp rich diet. In general their flesh is fairly white and firm and lend themselves well to grilling and even skewering. They are usually sold in slice form.

RecipeSeven Spice Steaks

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


Customer Reviews (1)

Best fish qualityReview by Sujata
My first order on fishvish n received best quality of fish. (Posted on 12/31/2016)

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