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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 →San Carlos 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.
Here's a fun tidbit for the fish enthusiasts: Swordfish, known for their exceptional deep-sea hunting skills, have muscles in their eyes designed for this very purpose. When it comes to capturing these impressive predators, two methods are predominantly used - the low-risk longline approach or the meticulously regulated gillnets. The latter technique is particularly interesting as it involves the use of large mesh nets that enable young swordfish to swim free, an innovative practice distinctive to U.S. fisheries. So next time you're picking out a swordfish steak, remember to check its origin and favor those from American waters.
Swordfish is celebrated for its steak-like texture and firmness. Its subtle flavor makes it the perfect backdrop for a myriad of sauces and marinades. From a dash of teriyaki to a sprinkle of tandoori, or even just a simple seasoning of salt and pepper – every addition enhances this fish’s innate deliciousness. But beware, overcooking is the archenemy of the swordfish steak!
And here's a fascinating fact to impart at your next seafood feast: Swordfish fishing has been a tradition since the era of the indigenous Chumash people, who occupied what is now recognized as Santa Barbara. So when you relish a piece of swordfish steak, you're participating in a centuries-old culinary tradition!
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