Swordfish Quartermoon Loin

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.

Loins can be processed in full loin & center cut form according to customer specification. Loins can be provided bone on or off, skin on or off, blood line in or out and tail can be trimmed.

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.