100/180 Gms Up kgs 180 Gms Up 210/250 Gms,120/150 Gms,150/180 Gms,180/210 Gms
5kg Per Box
Method of Catch
Long Line Drifting
FAO 057 / 051
Not strong flavored, and steak like texture. Sailfish meat has a strong red tinge, and spots of darker flesh running along the line of the backbone. Its flavor is variable between fish, sometimes mild and sometimes strong. The fillets are relatively large, so you’ll see it primarily in the form of “loins,” or sliced into steaks. Their flesh is firm and meaty, like swordfish or tuna, but lacks the mildness of one or the rich flavor of the other. Sailfish is cooked in the same ways as those two fish, though it requires some extra steps very similar fish to Marlin in taste & texture. The secret behind a sumptuous sailfish dinner is in the method of cooking. When cooked in the right way, the delicacy can be delicious. It contains proteins, vitamins A and B as well as other nutrients. Sailfish can either be fried or baked. Either way, the end result is a meal that is both delicious and unforgettable.