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Origin: North Carolina, South Atlantic, Canada
One of the most interesting looking fish in the sea also offers a delicious, full bodied flavor with Swordfish. Swordfish is sourced locally in North Carolina, North and South Atlantic. The meat is cut into steaks that appear white and pink in color. A clean flavor embodies this skin-on Swordfish steaks boasting medium meaty flakes, buttery belly meat, and mild oceanic taste. Whether grilled, broiled, or baked Swordfish pairs beautifully together with a bottle of chardonnay or pinot noir. Season Swordfish with pepper (white/black), sea salt, garlic, or old bay.