Swordfish belly meat in olive oil, ORPAGU

ORPAGU - Galicia / Spain This preserve uses only the juiciest part of the swordfish, the belly meat, with its incomparable texture and silky taste. The swordfish species (Xiphias gladius) is caught year-round, fish by fish, using a hook in both deep-sea and high-sea fishing grounds. Fresh on board, the fish are flash-frozen at temperatures between -35°C and -40°C, preserving their freshness, organoleptic properties, and nutritional value. Once the boats have landed their precious cargo, the swordfish is filleted into its individual cuts and processed using traditional methods. The only ingredients are olive oil and salt.