description
The Swordfish is a huge fish, very fast, highly sought by sport fishermen. It is very close to the marlin with which it is often confused.
The flesh of the swordfish is fine, firm, pinkish white, streaked and shiny. These qualities prove its freshness.
Presented in tied netting, swordfish smoked on Beech wood is a product of excellence.
Ingredients
Swordfish (Xiphias Gladius) caught in the Indian Ocean, salt.
Origin
Denmark
Brand
Olsen
Producer
Since 1991, the team Olsen is carried by a challenge: give acclaim to the wild smoked salmon from the Baltic sea.
the biggest names in French gastronomy, critics and food writers have unanimously recognized the high quality range of smoked salmon < / strong> Olsen and the other Nordic specialties of the house.
thus, in France, numerous restaurants, caterers and famous luxury department stores offer exclusive a range of Olsen products.
Shelf life information
Once received, you have 21 days to consume your smoked swordfish. Please note, it does not freeze.
cook with talent
The smoked swordfish mesh is eaten finely sliced, on a crispy slice of bread and butter.