Also Known As
Broadbill, 劍魚
Sustainability
Our swordfish is caught in Australia under the country's Quota Management System.
Nutrition
Swordfish has a high oil content and a texture similar to premium cuts of beef.
Cooking Tips
Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. The steaks are gorgeous simply pan-fried with a light buttery-lemon salmoriglio sauce drizzled over the top. It's best to sear over a high heat to lock in the juices, but take care not to overcook. Swordfish is also ideal for grilling and roasting, while some chefs use it in raw dishes.
Packaging
Our swordfish steaks come frozen in a 280g vacuum pack. Each pack contains two steaks.
