Fresh Swordfish fillet (Filet d'espadon)

TASTING NOTES FROM THE CURATOR

Fresh Swordfish or Filet D’Espadon is one of the most expensive fish in the world because of the difficulty involved in catching it, and the high demand for it by consumers.

But it’s popular for good reason. It’s one of the meatiest salt-water fish, with a dense, tender, moist meat that has a mildly sweet flavor. It’s a naturally oily fish, and like salmon and tuna, is filled with Omega-3, a heart-healthy fatty acid.

PREPARATION AND PAIRINGS

Swordfish fillet holds up wonderfully when cooked. And because it’s mild in flavor, it’s perfect with the addition of marinades and sauces. It’s brilliant pan-seared, grilled, smoked, or skewered as kebabs.

BUILT-IN WEAPONS

Despite its name, and the fun image that it conjures, swordfish don’t actually use their “sword” to hold duels with other swordfish. It functions as more of a club than a sword or spear, and the swordfish will wave or move it around to wound smaller fish. Then once the small fish is wounded, the swordfish will eat them.

Storage Instructions

Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.