Sword Fish HGT

Sword fish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content.  The flesh can range from white or ivory to pink or orange.  The color variations do not reflect quality.  All Swordfish turn beige in color after cooking.

HGT/ Bullet means that Head, Gut and tail been removed from the whole fish.  Fish will be packed as whole without further processing.

Cooking tips:

You can prepare it with or without marinade. People often make oil-based marinades for it containing fresh herbs. Other common cooking methods include boiling and stewing. The firm texture of swordfish prevents it from flaking or breaking apart.