Canadian Swordfish 6oz Portions (4-Pack)

Wild-caught North Atlantic swordfish (Xiphias gladius), caught on longlines and landed in Nova Scotia, Canada. Portioned into 6 ounce center cuts about ½ inch thick, skin off, and packed four portions per package (1.5 lbs total). The boats run short trips and ice the catch on board, so the fish is landed fresh and frozen ashore. North Atlantic swordfish quotas are set internationally, and NOAA Fisheries reports the stock is not overfished.

A note on mercury: like other large ocean fish, swordfish is higher in mercury. The FDA advises that people who are pregnant or breastfeeding, and young children, choose other fish. See the FDA's full advice at fda.gov.

A high-protein choice and an excellent source of vitamin D and selenium, with about 0.9 g of omega-3 fatty acids per serving. Source: USDA FoodData Central.

These arrive at our plant in Crisfield fresh, never frozen at sea. We vacuum seal them the day they arrive and they go straight into our blast freezer. Keep frozen at 0°F or below until you are ready to cook, and for best flavor use within 3 months. Thaw overnight in the refrigerator, never on the counter. Once thawed, cook within 1 to 2 days and do not refreeze.

Thaw overnight in the refrigerator, then pat the steaks completely dry and season both sides with salt and pepper.

Set a heavy skillet over medium heat and let the pan get thoroughly hot before the oil goes in. Test it with a few drops of water: they should roll across the surface in beads. Add the oil, then the fish, and you should get an immediate steady sizzle.

Cook 2 minutes without moving it, turn it over, and cook 2 minutes more. Adjust the heat as you go so it keeps sizzling and the pan never smokes. Add butter in the last minute and spoon it over the top.

It is done when the center is opaque rather than translucent. Steaks vary in thickness, so let the fish be your guide rather than the clock.

Three of our recipes use exactly this method: pan-fried with butter and capers, pan-fried with tomatoes, capers and olives, and pan-seared with peach chutney. They are all in the Recipes tab.