箭鱼烤肉串 - 冷冻 2 磅

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

High Heat Resilience: Unlike delicate fish like cod or tilapia, swordfish doesn't disintegrate when flipped.

Deep Caramelization: High heat creates distinct grill marks or a deep, golden cast-iron crust while keeping the center tender and juicy.

Pro-Tip for Marinades: Swordfish absorbs liquid fast, but acidic ingredients (lemon juice, vinegar) will "cook" the raw flesh if left too long. Keep acid-heavy marinades under 15 to 30 minutes.

Grilling & Skewers: Thread onto kabobs with peppers and onions for high-heat outdoor grilling.

Pan-Searing & Stir-Fries: Quick-sear with garlic butter, teriyaki, or Cajun spices for speedy weeknight bowls.

Seafood Stews & Pasta: Toss directly into cioppino, fish chowders, or rich Mediterranean tomato-pasta sauces.

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.