PRESERVES OF SWORDFISH, FILLETS OF SWORDFISH IN OLIVE OIL
The Swordfish is one of the main resources of our sea and has always been a staple of the Sicilian culinary tradition. Our swordfish fillets in olive oil are made with a recipe that lets unchanged organoleptic qualities of the product. All the phase following the cooking of the raw material, as mentioned, is a hand made and it is only for the experience of the great Drago Conserve artists that it is possible to taste the swordfish fillets with a unique taste that recall the dishes of a bygone past. For the preparation of swordfish fillets in olive oil, of course, the best olive oil is selected, with olfactory and taste properties able to bind perfectly to the taste of the freshly-caught swordfish.
in olive oil
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Unique dishes of the Sicilian tradition
Tuna is cooked in water and salt, not with steam, in order to keep the organoleptic qualities intact and do not disperse the majority of the protein. After cooking, the product is cooled and skinning manually and the operators remove also the fishbones. The clean slices are then cut into threads and placed in glass and jars of different sizes.