The Swordfish is cut in slices, put in the water to drain current. Cook it in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After cooking, the product is cooled and, manually, it proceeds to a meticulous stripping to remove thorns.
The steaks are so cleaned, cutted into strips and placed inside glass jars of 200 g.
At this stage follows the topping up of the containers with olive oil.
Expiring Date : 3 Years
Net Weight: 200g
Energy value per 100g: 1200 kJ / 187 kcal
Omega 3: 1.08%
Sodium Chloride: 0.84%