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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 →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.
Are you familiar with the formidable swordfish, a master navigator of the ocean's depths? This unique creature has specially adapted muscles in its eyes that facilitate hunting in the dark abyss. The process of catching these impressive fish encompasses two primary techniques - the low-risk longline method and a meticulously supervised gillnet system. In the latter, nets with large meshes are used, allowing younger swordfish to flee unharmed - a thoughtful practice exclusive to the U.S. So, when you're choosing a mouthwatering swordfish steak for supper, keep an eye out for its origin. If it's from American waters, you've struck gold!
Swordfish boasts a texture reminiscent of a perfectly cooked steak - robust and fulfilling. Its mild, understated flavor is a culinary chameleon, embracing a multitude of sauces and marinades with ease. Whether you're experimenting with teriyaki or tandoori, or preferring the simplicity of salt and pepper, each seasoning beautifully amplifies the inherent taste of swordfish. Just remember not to overcook this delectable steak; it merits gentle handling!
And here's a nugget of history for you - swordfish fishing isn't a recent phenomenon. It was a common activity among the indigenous Chumash people, who lived in the region now known as Santa Barbara. Every time you savor a slice of swordfish steak, you're participating in a gastronomic tradition spanning several centuries!
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