Salted - Smoked Swordfish Fillet
fileto pastou kapnistou xifia
    packaging / box boxes / palette
Vacuum 150 gr - 5,28 oz 30 80
Hotel & Restaurant
Box 500 gr - 16,08 oz 5 60
  1,5 kgr - 48,23 oz 5 60
Keep refrigerated at 4-6 °C for 6 months or 7 days after opening the package

Salted - Smoked Swordfish Filletshield-quality-control

Xiphias gladius
Maximum length : 4.55 m | Maximum registered weight : 650 kgr | Depth range encountered : 0 - 800 m

A unique species of the swordfish family. These fish, which can exceed a length of 4 m and weigh on average 300 kilos, lives in all temperate and warm seas and feeds on fish and cephalopods. Its most dominating feature is the presence of the known sword-like nose which also gave it its name. It can reach 1/4 or 1/3 of the length of the fish’s body. It is pointy and near the mouth area, slightly serrated formed from extrapolating prognathic marrow. In adult fish the mouth has no teeth or skin scales.

Another unusual feature is that the body temperature is, like that of tuna, slightly higher than the water temperature. Because of the strong muscular build and the hydrodynamic shape of the body, the swordfish is a very fast swimmer and durable, able to make great leaps of several meters out of the water. Reproduction takes place in the spring or summer near the coast. The eggs and larvae are pelagic: by transforming the latter undergo significant changes. Because meat is so tasty, it is fished intensively with special harpoons that are equipped with specially modified fins. Because of its strong muscular build and the hydrodynamic shape of its body, this fish is a very fast and durable swimmer.

This island of Kalymnos produces 70% of the Pan-Hellenic production of swordfish, a fleet of 720 fishing vessels and their daily catch delivered to Kalymnos. The fishermen’s women make chose from the daily catch what will be used for production (fish caught under 24 hours). The women at the packaging facility will wash them, remove the skin, filet them, salt them with natural salt and smoke the fish with flavors (thyme, savory, oregano, products from the mountains of Kalymnos) and then package them in sealed glass jars using the vacuum method thus ensuring that the product maintains its superior product quality.


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