From May to November, our swordfish is offered fresh. From December through April, it is offered previously frozen.
This prized fish is caught, seasonally from May to November by longline and harpoon vessels from various ports in Nova Scotia. Typically, most of the catch is exported to the U.S. market, where it is a summer grilling favorite. During the 1960’s and early 1970’s, Canada was the leading swordfishing nation in the world. Currently, the Canadian catch makes up about 10% of the catch in the North Atlantic. Swordfish can be found in both the North and South Atlantic, the Mediterranean Sea, as well as the Pacific and Indian Oceans.
Swordfish is moist and flavorful with a slightly sweet taste, a moderately high oil content and a firm texture. The flesh color can vary from white and ivory to pink and orange, depending on diet. Colour variation does not indicate quality, and all swordfish turns beige after cooking.
Any recipe that works for tuna will work for swordfish. While traditionally swordfish is served baked with a slice of lemon, more chefs are preparing it in ways that stretch it, like swordfish kebabs with dipping sauces. Swordfish is excellent for marinating and grilling. It can also be easily cooked from a frozen state. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick. Baste with olive oil and lemon juice before and during cooking.
Available in steaks of varying weight.
Since we are delivering fresh product, all items are subject to availability based on weather, catch, vessel schedules and seasonal availability.
Final packaged weights may differ from weights ordered. Customers will be notified of final packaged weights and total of order costs prior to delivery.
Payment can be made following confirmation of final packaged weights and total price on day of delivery, in advance by e-transfer or at time of delivery by cash, debit, or credit.