This product is available during these seasons:
This product is subject to limited availability and may become out of stock for future delivery dates.
Swordfish (Xiphias gladius) received their name from the large spear protruding from their nose. The species is found worldwide in warm waters. We purchase only the finest Pacific swordfish, a healthy population that travels the ocean from California to Japan. Fall is the best season for swordfish on the U.S. west coast.
Swordfish provides a firm meaty texture, mildly sweet flavor and moderate fat content, which allows for a variety of applications. Flesh ranges from white or ivory to pink or orange. Such color variations do not reflect quality, and meat will still cook up white. Swordfish is an excellent fish for the grill and a favorite choice for kebabs and fish tacos. It also pairs well with bold seasonings and marinades. Sold skin off.
Swordfish have a wide distribution and are fairly resilient to fishing pressure. According to the latest stock assessment, swordfish in the southwest Pacific are not overfished and overfishing is not occurring. Harpoon fishing results in negligible bycatch and virtually no habitat damage. Gillnets can result in higher bycatch, but U.S fisheries are regulated by the Marine Mammal Protection and Endangered Species Acts in addition to the Manguson-Stevens Fishery Management Act, which require them to minimize their impacts.