Swordfish Saku

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.

Swordfish Premium Saku is an uniformly precision-cut portion of centre-cut quarter moon swordfish loin. Will be vacuumed packed to hold the freshness and shelf life.