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Our hardworking fishermen
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 robust world of swordfish, a meaty yet mild fish that makes every meal an underwater adventure. Swordfish steaks boast a firm texture, making them ideal for a variety of cooking techniques. Whether you're grilling over open flames or searing in a pan, this versatile fish holds up beautifully and absorbs flavors from bold to subtle.
Swordfish are powerful predators of the deep, equipped with special eye muscles that help them see in low light, hunting far below the ocean's surface. When selecting your swordfish, consider opting for ones sourced from U.S. waters where fishing methods are carefully monitored to protect younger fish and maintain healthy populations.
This delicious seafood can be the star of many dishes, enhancing everything from spicy Asian-inspired sauces to a classic seasoning of salt and pepper. But remember, the key to a perfect swordfish steak is in the cooking time—too little and it's underwhelming, too much and you lose its delightful texture.
Savoring swordfish also connects you to a rich history, once fished by the indigenous Chumash people of what is now the Santa Barbara region. Adding swordfish to your menu not only spices up your dish lineup but also continues a storied tradition of ocean harvest. So fire up your grill or heat up your skillet, and let this stellar sea fare impress at your next meal!
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