#1 grade swordfish loin
Origin: Hawaii
Method of Capture: Long-Line Caught
Wild or Farmed: Wild
Method of Capture: Long-Line Caught
Wild or Farmed: Wild
MBA Seafood Watch Best Choice
Hawaiian Swordfish has pink flesh with bright red bloodlines. It has a very light fishy flavor with a dense almost meat-like texture. It is often described as a 'starter' fish for those who don't like fishier fish.
Swordfish is the perfect fish to grill - just be careful to not overcook it as it can dry out very quickly if overcooked. It takes well to marinades almost the way a steak does - teriyaki, bbq sauce, garlic and olive oil. It also does well pan-seared or broiled but again be careful about overcooking. It does hold up to classic sauces like Béarnaise to help moisten the meat, but does well with a simple gremolata, teriyaki or even a salsa.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.