One large wild-caught swordfish loin chunk, 900g–1.2kg, in a single piece — the format chefs reach for when they want consistent thick steaks cut in the kitchen rather than pre-portioned at source. Perfect for a sumptuous dinner party: slice into 3cm-thick steaks, marinate, char on the grill.
Pack details
- Weight: 900g–1.2kg
- Form: single boneless loin chunk
- Catch: wild
- Storage: keep at −18°C; defrost in the fridge for 24 hours before cutting and cooking
How to cook
- Slice into steaks: 2.5–3cm thick per portion; marinate in olive oil, lemon, garlic and oregano for at least 1 hour.
- BBQ: 4–5 minutes per side over medium-high heat.
- Pan-sear: 4 minutes per side in butter and oil.
- Oven: 200°C for 14–18 minutes for whole-piece roasting with herbs and tomatoes.
- Skewers: dice into 3cm cubes for swordfish kebabs.
Pair with a chilled Albariño, a Sicilian Grillo or a Provence rosé.
Sourcing and delivery
Wild-caught swordfish loin in a single chunk. Dispatched frozen from our UK warehouse in insulated packaging.
