Swordfish fillets in olive oil Sebastiano Drago 200gr

Description

The Swordfish, taken from the cold room, it is cut into slices, put to bleed in running water, placed in stainless steel baskets (AISI 316) and cooked in water and salt, not steam, in order to keep the organoleptic qualities intact and not to disperse most of the proteins. After cooking, the product is cooled and manually we proceed to a meticulous peeling and the elimination of the bones. The cleaned slices are thus cut into fillets and placed inside glass and milk jars of different sizes.