Filetes de pez espada congelados

• Wild or Farmed: Wild
• Availability: Year Round
• Package Size: 2 Lb
• Steak Size: 8 Oz
• Presentation: Frozen
• Harvest Area: East Coast: Canada, Massachusetts, Florida
• Scientific Name:Xiphias gladius

Classic Lemon-Herb Mediterranean (Best for the Grill)

• Marinade: Extra virgin olive oil, fresh lemon zest and juice, minced garlic, fresh oregano, thyme, and a pinch of red pepper flakes.
• Dinner Idea: Grill over high heat for 4–5 minutes per side. Serve over Greek lemon-herb rice alongside a fresh cucumber, olive, and feta salad.

Garlic Butter & Caper Baste (Best for Cast Iron)

• Marinade/Baste: Olive oil, crushed garlic, capers, flat-leaf parsley, and 2 tbsp unsalted butter.
• Dinner Idea: Sear the steak in a blazing-hot cast iron skillet with olive oil for 3 minutes until a rich crust forms. Flip, add the butter, garlic, and capers, then continuously spoon the foaming garlic-caper butter over the top until cooked through (130°F to 135°F internal temperature). Serve with roasted asparagus and mashed potatoes.

Soy-Ginger & Sesame Glaze (Grill or Cast Iron)

• Marinade: Low-sodium soy sauce, toasted sesame oil, grated fresh ginger, minced garlic, honey, and a splash of rice vinegar.
• Dinner Idea: Marinate for 20 minutes, then sear on a hot cast iron grill pan. Brush with leftover boiled glaze during the last minute of cooking. Serve over jasmine rice with blistered shishito peppers or sesame bok choy.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.