While Atlantic swordfish can be caught domestically as far as off the coast of Texas in the Gulf of Mexico, we source most of our swordfish from the mid-Atlantic here on the East Coast. In the late 1990’s, fishery management policies were put in place to rebuild depleted swordfish populations. For a number of years now, the local east coast population has been reliably increasing and in 2013, was declared to be over target levels by 14%. Atlantic swordfish have been an incredible fishery management success story over the last 20 years.
As their name implies, swordfish have a long, flattened bill that looks like a sword, which is used mainly to stun and injure prey in the water while swimming at speeds of up to 50mph. Commercial fishermen set a long line of hooks (about 40 miles) overnight with glowsticks attached, which attract small fish and squid, and in turn, swordfish. The commercial longline fishery has minimal environmental impact, since the line rests only in the water column. It also uses advanced technology like sonar and GPS, as well as specifically developed gear to avoid contact with animals like turtles and dolphins.
Swordfish is just one of those fish that really has no equal. With a dense, steak-like texture that is moist and hearty with a mild savory flavor and a high fat content, it’s nearly impossible to find someone who wouldn’t enjoy eating it. Its dense, steak-like texture is fatty and delicious, perfect for the grill. Try some out this weekend! It's available by the pound here on our website, shipped overnight to you fresh, never frozen.