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Swordfish are predator fish with special muscles in their eyes to allow for deep-water hunting. This predator is caught either by the low-risk longline method or by carefully monitored gillnets. If caught via gillnet, the gillnet must have large enough meshing that allows juvenile fish to escape. This monitoring is unique to the U.S., making origin an important aspect to consider when purchasing a swordfish steak. If you love swordfish, make sure it hails from U.S. waters.
Swordfish is very steaklike and firm. While it tastes amazing with minimal effort, it can also be a blank canvas for sauces and marinades because of its light taste. Any type of preparation– teriyaki to tandoori, or just simple salt and pepper– lets this fish shine! Just be sure to not overcook the swordfish steak.
Fun fact: Swordfish were historically fished by the indigenous Chumash peoples of modern-day Santa Barbara.
Main Location
Location INfo →Aptos Farmers' Market
Location INfo →Campbell Farmers' Market
Location INfo →Felton Farmers’ Market
Location INfo →Grand Lakes Farmers' Market
Location INfo →Montclair Farmers' Market
Location INfo →Temescal Farmers' Market
Location INfo →California Ave Farmers' Market
Location INfo →Stonestown Galleria Farmers' Market
Location INfo →Ferry Plaza Farmers' Market
Location INfo →Clement St Farmers' Market
Location INfo →Westside Farmers' Market
Location INfo →Live Oak Farmers' Market
Location INfo →Downtown Santa Cruz Farmers' Market
Location INfo →Scotts Valley Farmers' Market
Location INfo →Downtown Sunnyvale Farmers' Market
Location INfo →Tandoori Swordfish Steaks
Go to recipe →Ginger Garlic Pan Roasted Swordfish Steak
Go to recipe →Grilled Swordfish Steaks with Olive Pesto
Go to recipe →Neapolitan Pasta With Swordfish
Go to recipe →Swordfish Souvlaki
Go to recipe →Swordfish Burgers with Lemon Vinaigrette
Go to recipe →Blackened Swordfish Sandwich
Go to recipe →Grilled Swordfish with Mango Salsa
Go to recipe →Garlicky Cilantro Lime Swordfish Kebabs
Go to recipe →We recommend consuming Swordfish cooked.
Grill, Bake
Swordfish are available year-round.
We offers a worry-free guarantee on all of our products and guarantee of a 2-day refrigerated shelf-life for almost all of our products as well—exceptions on certain products like Squid, Clams, Mussels, etc.
If you're not happy with your purchase please reach out to us and we'll refund you, no questions asked.
Dive into the deep blue with a delicious cut of swordfish, a mighty ocean hunter renowned for its robust texture and mild flavor. Swordfish have special adaptations, like unique eye muscles, that allow them to thrive in the murky depths where they hunt. In the United States, these fish are harvested using methods that prioritize the wellbeing of marine populations. Opt for U.S.-caught swordfish to ensure you're enjoying one of the best sources available.
Swordfish steaks stand out for their firmness, resembling a fine cut of beef, and are exceptionally versatile in the kitchen. Their subtle flavor makes them an ideal base for a variety of seasonings and cooking styles. From the bold spices of tandoori to a simple dressing of salt and pepper, swordfish takes on all flavors beautifully without losing its distinct character. Just remember, keeping the cooking time short is key to preserving its delightful texture.
A slice of history on your plate, swordfish has been a part of human diet for centuries, dating back to the indigenous Chumash people of what is now Santa Barbara. Enjoying a swordfish steak connects you to a rich tradition of seafood appreciation stretching back through generations.
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