• What's Included

• Preparation and Handling

• Item Details and Quality

When you order, you’ll receive premium quality, fresh 10-ounce boneless, skinless swordfish steaks. Wrapped in butcher paper and sealed in clear, plastic bags.
**Minimum order of 2.**

Your swordfish steaks will be delivered fresh – not frozen – and should be refrigerated immediately upon arrival. Fresh swordfish can be safely refrigerated for up to two days, and can be frozen for up to four months provided your freezer is at zero degrees or colder. You’ll love trying new swordfish recipes that call for baking, broiling, grilling, and sautéing. Cook swordfish for approximately 10 minutes per inch of thickness over a hot grill or in a 450-degree oven. Be sure to turn the swordfish steaks so they cook equally on both sides. Follow the instructions of your favorite swordfish recipe, marinade the fish in your favorite sauce, rub with a variety of spices, or serve simply with a splash of lemon juice and butter. Visit our database for swordfish recipes. To test for doneness when cooking any fish, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature in the center of the steak should be 145°F.

Most swordfish today are caught on hooks or are harpooned from specially equipped boats. Due to the growing popularity of swordfish, the sustainability of the swordfish resource is being maintained by international treaties and stock conservation. Swordfish naturally vary in color. The differences in flesh color are dependant on the diet of each swordfish. Atlantic swordfish may have pinkish color while Pacific swordfish may be creamy white. However, all swordfish turns white when cooked. Our swordfish are carefully selected in order to provide you with the freshest and most delicious fish available. Each steak is filleted and skinned, and the bloodline removed, leaving you with a delicious, fresh cut of swordfish steak that’s ready to cook. There is no waste, as every part of our swordfish steaks can be enjoyed.