Product: Swordfish Headed & Gutted (H&G)
Species: Swordfish (Xiphias gladius)
Cut Type: Whole fish – head and internal organs removed
Colour: Natural skin with clean white flesh
Texture: Firm, dense muscle structure

Processing:
Freshly caught Swordfish are carefully headed and gutted to remove the head and internal organs, ensuring hygienic handling and preserving the natural quality of the fish.

Packaging:
Packed in insulated export boxes with proper lining to maintain product integrity during transport.

Storage Temperature:
Maintained under controlled chilled or frozen conditions to preserve freshness and product quality.

Shelf Life:
10–15 days for chilled products (including production date), depending on storage conditions.

Usage:
Suitable for further processing into loins, steaks, and other premium seafood cuts.