Pack details
- 1kg of marlin loin, skinless and boneless
- Pale, lean, very firm flesh — cooks like a beef steak
- Mild flavour, slightly sweet — takes spice and citrus well
How to cook
- Best treated like tuna: sear in a smoking-hot pan for 60–90 seconds per side, leave the centre pink, rest, slice
- Crust with crushed peppercorns or jerk seasoning before searing — Caribbean classic
- Cube and skewer for marlin kebabs over a BBQ, marinated in lime, garlic and chilli
- Avoid well-done — marlin goes dry quickly
Sourcing and delivery
- From established suppliers with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
