At FreshDirect, it’s important to bring our customers seafood that’s not only great-tasting and fresh, but sustainable too.
When it comes to swordfish, we source it from Nova Scotia, from the first swordfish fishery to be certified sustainable by the Marine Stewardship Council (MSC). Here, fishermen use a traditional fishing method, harpooning, where swordfish are identified one fish at a time and then targeted with a harpoon attached to a line. This fishing method assures that fisherman only catch larger, mature swordfish while eliminating non-targeted species and by-catch.
Our seafood team has a close relationship with the fishery and has joined swordfish fishermen on their boats during the season is short, which lasts only a few weeks and yields some of the best fresh fish FreshDirect has to carry all year.
These sustainably-caught swordfish are sold as steaks with a firm, meaty texture closest to that of filet mignon. The flavor is clean and surprisingly mild. You can cook swordfish in the oven or on the stovetop, but these steaks practically cry out to be grilled.
When it comes to harpoon swordfish, there are three main things to know:
These fish are only harvested during summer, when they swim to the surface of Nova Scotia’s waters to bask in the sun.
They’re caught one at a time using a centuries-old method. Since there are no nets, there’s no by-catch of other marine species.
Their meaty and firm flesh can be cooked like a steak. Put them on the grill for a peak summer treat.