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).
Organically farmed and certified by the soil association
Farmed
Fish that have been bred on a commercial fish farm
Prepared
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
Reviews
https://www.thefishsociety.co.uk/hand-cut-swordfish-steaks.html?__shop=1272300Hand cut swordfish steakshttps://www.thefishsociety.co.uk/media/image/f5/26/bf/Swordfish-Steaks-hand-cut-web-2.jpg8.908.90GBPInStockBy fish type/Raw Fish/Fillet SteaksBy fish type/Raw FishFish A-Z/SwordfishBBQ SeasonBy fish type/Raw Fish/BonelessFish For ValentinesBBQ Selection
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).
