Hand cut swordfish steaks - 2 Steaks

• 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).