The Swordfish is one of the main resources of Sicilian sea and has always been a staple of the Sicilian culinary tradition. DRAGO 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.
Mediterranean Swordfish (Xiphias gladius), olive oil, salt.