The swordfish is a globe trotter, and can be found roaming the oceans all over the world, including the Gulf of Maine.
A favorite in cuisines all over the globe, over 30 countries commercially fish the sword. Why its popularity? It has a mild, sweet flavor but a firm, steak-like texture that makes it especially excellent when char grilled.
Swordfish are solitary predators, swimming great distances. Many can grow to over 1,0000 pounds, but most that are landed range from 100 to 300 pounds. A 100 pound fish is called a “marker”, a 200 pounder a “double marker” and so on. Many are caught at sea and flash-frozen for freshness, and dubbed “clippers”. Throughout summer until late fall, swordfish migrate into our Gulf of Maine fishing grounds to feed on the abundant baitfish and squid. The sword fleets take to the banks and fish at night with hooked longlines - the prefered method for catching premium quality sword. They return with some of the best tasting fish you will ever have. Our winter catches hail from catches in the warmer waters of the Gulf of Mexico and off the coast of Florida.
Swordfish steaks are firm and meaty, and depending upon their diet, will range in color from slightly pinkish to ivory to even orange (called “pumpkin swords”), with dark red areas closer to the bone. They have a delicate, subtle and sweet flavor that is not overpowering or “fishy”. While many suggest that swordfish can be prepared in recipes calling for tuna, swordfish has a mild oil content and is far leaner - care should be given to not “dry out” their fillets by overcooking. Pan-searing is a great technique, but grilling is the most popular, either as whole seasoned steaks or cut and skewered as kabobs. Swordfish are excellent when marinated and can take on flavors and seasoning quite well. Baking or broiling are also recommended.
Fly in Some Wild Caught Swordfish >
Our swordfish fillets are landed fresh, never pre-frozen, and are cut to order. We source those landed in the U.S. with preference to locally harvested when in season (subject to availability).
Tips for Caring for Swordfish and Fresh Fish:
Keep your Fresh fish exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F in refrigerated as soon as possible. Do not allow the fish to set outside refrigeration for any length of time unless preparing to cook.
Storage: In Refrigerator for 2-4 days with gel packs in a soft zip up cooler bag is the best. Remove the fish from the packaging. Thoroughly rinse the fish in cold water. Pat it dry with a paper towel. Line a plate or pan with a double layer of paper towels and place the fish on the towels. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food. In Freezer for up to 3 months if not cryovac sealed. If cryovac sealed, up to 6 months maximum.
Cooking: When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish.Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.