Swordfish
Hawaiian Swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When Sword meat has a clean, slight pink hue and buttery moisture like this, you can refer to it as Shutome -- the Japanese name for sashimi-grade Sword. Under high-heat applications, oil enables moist firming yet no mushy texture.
- Characteristics:
- Color: White, pinkish hue
- Texture: Tender, buttery
- Flavor:
- Oil Content: High
- Water Content:
- Translucency:
- Shelf Life:
- Taste: Sweet, mild shellfish
- Compare To: Marlin, Ahi
- Cooking:
- Bake: White, pinkish hue
- Saute: Excellent
- Sear: Good
- Grill: Fantastic
- Sashimi: Yes
- Other Uses:
- Ordering:
- Fish fillets are always fresh, never frozen. Each fillet is vacuum-sealed with dry lock fresh guard. Minimum order for this species is 3lb. units. Fillets are skin-off, bone-out and cut into portionable sections. Fillet sections range from 3lbs. to 25lbs.