Swordfish Caviar Eggs. The processing of Swordfish Caviar Eggs is exclusively artisanal, from Sicilian catch, processed in Marzamemi according to the ancient recipes of the Marzamemi tuna fishery. Handcrafted by Adelfio. Product from Sicily. FAO Area: 37.1.3 caught with hooks and longlines. Ingredients: Swordfish eggs (Xiphias gladius), olive oil, sea salt. Format: 200 g. Swordfish Caviar Eggs in olive oil is a flagship product of our line. Swordfish Caviar Eggs have a rather delicate flavor, seasoned with strictly local olive oil. They are small and present a slightly rosy color. Swordfish Caviar Eggs are generally used to make bottarga, as is done with grey mullet eggs and tuna eggs. However, some regional recipes include fresh Swordfish Caviar Eggs for the preparation of sauces for first courses. Features: Mediterranean Swordfish Eggs, 100% sustainable fishing, 100% artisanal processing, coming from fish exclusively caught in the Mediterranean, without preservatives, without colorings, without flavors, 100% natural ingredients. Color: White-pink. Storage: 4 years from the production date; after opening, keep in the fridge and consume within 4 days. Production facility: Adelfio Francesco – via Marzamemi 7 - 96018 Marzamemi. Usage: Ideal for seasoning exceptional first courses, both with long pasta, such as spaghetti or linguine, and with short pasta, like our Sicilian busiate! The tradition of Sicilian fish craftsmanship. Adelfio represents the last example of fish craftsmanship in Southeast Sicily: far from the logic of aggressive marketing, attached to traditions and faithful to ancient processing systems. At Adelfio, the authentic Sicily is still felt. The straightforward and simple way of the fishermen is recognized among thousands, and you can see with your own eyes how the fish is processed, in absolute transparency. At Adelfio, it's like taking a journey through the history of flavors. Swordfish Caviar Eggs are ideal to serve as an appetizer, naturally spread on canapés, or for first courses to be presented with traditional Sicilian Busiate. The procedure is simple: a light sauté of oil with a pinch of parsley is made; if desired, chopped Pachino tomato can be added, pour the eggs into the oil for about a minute, finally sauté the sauce and previously drained pasta together and mix everything!
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Swordfish Caviar Eggs. The processing of Swordfish Caviar Eggs is exclusively artisanal, from Sicilian catch, processed in Marzamemi according to the ancient recipes of the Marzamemi tuna fishery. Handcrafted by Adelfio. Product from Sicily. FAO Area: 37.1.3 caught with hooks and longlines. Ingredients: Swordfish eggs (Xiphias gladius), olive oil, sea salt. Format: 200 g. Swordfish Caviar Eggs in olive oil is a flagship product of our line. Swordfish Caviar Eggs have a rather delicate flavor, seasoned with strictly local olive oil. They are small and present a slightly rosy color. Swordfish Caviar Eggs are generally used to make bottarga, as is done with grey mullet eggs and tuna eggs. However, some regional recipes include fresh Swordfish Caviar Eggs for the preparation of sauces for first courses. Features: Mediterranean Swordfish Eggs, 100% sustainable fishing, 100% artisanal processing, coming from fish exclusively caught in the Mediterranean, without preservatives, without colorings, without flavors, 100% natural ingredients. Color: White-pink. Storage: 4 years from the production date; after opening, keep in the fridge and consume within 4 days. Production facility: Adelfio Francesco – via Marzamemi 7 - 96018 Marzamemi. Usage: Ideal for seasoning exceptional first courses, both with long pasta, such as spaghetti or linguine, and with short pasta, like our Sicilian busiate! The tradition of Sicilian fish craftsmanship. Adelfio represents the last example of fish craftsmanship in Southeast Sicily: far from the logic of aggressive marketing, attached to traditions and faithful to ancient processing systems. At Adelfio, the authentic Sicily is still felt. The straightforward and simple way of the fishermen is recognized among thousands, and you can see with your own eyes how the fish is processed, in absolute transparency. At Adelfio, it's like taking a journey through the history of flavors. Swordfish Caviar Eggs are ideal to serve as an appetizer, naturally spread on canapés, or for first courses to be presented with traditional Sicilian Busiate. The procedure is simple: a light sauté of oil with a pinch of parsley is made; if desired, chopped Pachino tomato can be added, pour the eggs into the oil for about a minute, finally sauté the sauce and previously drained pasta together and mix everything!
| Energy (kcal) | 102 |
| Carbohydrates (g) | 6.3 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1 |
| Protein (g) | 2.5 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.7 |
