Hand cut swordfish steaks
400g / 2 steaks

Hand cut swordfish steaks - 2 Steaks

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400g / 2 steaks ( 10+ available )

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3+ Items: £17.50 18,20 each
5+ Items: £17.00 18,20 each
8+ Items: £16.40 18,20 each
  • 272300
Product Information
  • Two boneless steaks per pack
  • Steaks are cut from fresh loins
  • We typically source our swordfish from Sri Lanka
  • Usually contain some dark muscle - see below

A fine fish with a similar meaty texture to the tuna, but lighter in colour (and cooks to white).  Most customers opt for pan-frying or grilling their swordfish steaks with salt, pepper and lemon juice. These steaks are cut and prepared by us from fine fresh swordfish loin typically flown in from Sri Lanka. 

"The bloodline" ... There's a minor controversy over swordfish steaks - should you cut out or leave in "the bloodline"? (See picture.) This is not in fact an artery or vein; it is dark muscle which powers the swordfish for endurance swimming. But it is quite bitter - you don't eat it. However, most of the dark muscle is embedded right in the middle of delicious white muscle and cannot be removed without wanton waste. So, after much heartache over the years, we leave it in. And you can leave it on your plate (just as you would probably leave bacon rind).


Key Properties
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Buying Guide
Price per kilo £45.50/kg



Delivery Info

UK Courier

Basket Charges
Under £40 £7.50
Over £40 FREE
  • You choose the date
  • Delivery Tuesday to Saturday
  • No signature required

Surcharge Type Charge
Saturday +£5
10am +£15
Remote Postcodes* +£20


UK Mail

Service Charges Details
2nd class

from £3.20

2-4 days

1st class

from £3.80

1-2 days


Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature


The area where the fish was caught or farmed


Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm


Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.


Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting

Swordfish With Indian Spices

Do you have ajwan? Nigella?

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BBQ Swordfish, Marinated in Garlic and Mint.

BBQ Swordfish, Marinated in Garlic and Mint.

A great BBQ swordfish sitting on a bed of potato salad.

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Marinated Swordfish with Tomato and Basil Sauce

From member Pauline Wright: 'This is a great dish which I have cooked many times. Best on the BBQ!'

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