The swordfish is a large fish immediately recognisable by its long rostrum in the shape of a sword’s blade (up to 1/3 the length of its body) and by its smooth skin. This sword is used for attacking schools of small fish. It can be distinguished from the marlin, the other fish with a rostrum, by its less developed upper fin. It is up to 13 feet long and weighs 331lb; it feeds on flying fish, skipjack, sardines and sauries.

The species is found in the warmer waters of the world and particularly in the Indian Ocean and the Pacific Ocean. It is fished by long-line or net, then immediately frozen on board, which preserves all of its quality.
A meticulous preparation for a flavourful product: we select swordfish loins without bones or black muscle. Each batch is rigorously monitored so as to guarantee a protected product. The swordfish loins are salted with dry salt, then smoked using beech wood, which gives them their delicately balanced flavour.