A 200g pack of A-grade Sri Lankan swordfish loin, sliced and trimmed for sashimi service. Swordfish is a wild, meaty fish with white-rather-than-dark flesh and a flavour profile close to tuna — firm, oil-rich, mild but distinctive. An adventurous addition to a sushi platter and a brilliant tartare or tataki ingredient when you want something beyond the usual tuna and salmon.
Pack details
- Net weight: 200g
- Form: sliced and trimmed for sashimi service
- Catch: wild-caught
- Origin: Sri Lanka
- Grade: A-grade sashimi-quality
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 24 hours of thawing for best texture
How to serve swordfish sashimi
Swordfish takes confidently to bold flavours — soy, ginger, sesame, garlic, chilli all complement the natural richness.
- Sashimi-style: serve cold with soy, wasabi and pickled ginger.
- Nigiri: drape over small rice balls with a brushing of soy and a touch of yuzu zest.
- Tataki: sear the surface briefly with a blowtorch or in a smoking-hot pan, slice and serve with a citrus-soy ponzu.
- Tartare: dice fine with shallot, capers, lemon zest and good olive oil; serve on toasted brioche.
- Carpaccio: slice paper-thin and dress with olive oil, lemon juice, sea salt and rocket.
Pair with a chilled Junmai sake, a clean Sauvignon Blanc or a dry Riesling.
Sourcing and delivery
Sri Lankan swordfish, A-grade for sashimi service, sliced and trimmed before freezing. Dispatched frozen from our UK warehouse in insulated packaging.
