Swordfish is a lean, versatile seafood with a dense, meaty texture and a  mild, slightly sweet flavor. It’s packed with lean protein and omega-3s, making it a delicious and healthy choice for any meal. 

Here’s a fun fact: Togue always thought she disliked swordfish due to its dry consistency.  Then she tried some from her current source, and her mind was blown.  She’s now a big fan of swordfish on the grill, or pan seared.

Management: Large fish species that travel great distances, such as swordfish and tuna have a complicated management system requiring international cooperation. In the northeastern US, swordfish is managed by NOAA’s Atlantic Highly Migratory Species Management Division.   Swordfish are  caught by rod and reel, pelagic longlines and harpoon.

We also occasionally source swordfish from Canadian vessels fishing the waters of the Gulf of Maine or those east of the Maritime Provinces.