Swordfish HGT

Scientific name – Xiphias gladius

Sword fish has a mildly sweet flavour and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The colour variations do not reflect quality. All Swordfish turn beige in colour after cooking.

Fish head, guts and tail will be removed. Can be packed in any form of packaging.