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A 1kg bag of wild line-caught swordfish boneless loins — 5 to 6 loins at 6–8oz each. Swordfish has firm, succulent, meaty white flesh with a flavour profile close to tuna but with a cleaner, milder edge. The classic BBQ fish — sturdy enough to take strong marinades and direct high heat without falling apart.
Pack details
- Net weight: 1kg
- Loin count: 5–6 per bag
- Loin size: 6–8oz each
- Catch: wild, line-caught
- Form: boneless
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook swordfish
Swordfish is firm and lean — it cooks fast and dries out fast. Don’t take it past medium. Marinate first in olive oil, lemon, garlic and oregano for an hour if you have time.
- BBQ: 4–5 minutes per side over medium-high heat.
- Pan-sear: 4 minutes per side in butter and oil.
- Oven: 200°C for 12–15 minutes.
- Skewers / kebabs: 3 minutes per side over hot coals.
- Casseroles / curries: firm enough to hold its shape in long-simmer dishes.
Pair with a chilled Albariño, a Sicilian Grillo or a Provence rosé.
Sourcing and delivery
Wild line-caught swordfish loins. Dispatched frozen from our UK warehouse in insulated packaging.
