Fresh Fillet Swordfish North Atlantic [180g]

Swordfish has a firm and meaty texture. Its texture is often described as dense, moist, and somewhat steak-like.

The meat of swordfish is typically white or pale pink. When cooked properly, swordfish can be quite tender and flavourful, making it a popular choice for grilling, broiling or pan-searing. 

It's important not to overcook swordfish, as it can become dry and lose its appealing texture. The ideal cooking methods for swordfish often involve high-heat cooking for a short period to maintain its moist and firm texture.

Fishmonger FAQs

Here's an article from our blog for anyone contemplating between our fresh and frozen catches:

• Fresh vs Frozen Fish: Which is Better?

  Is fresh fish better than frozen fish? Read our latest post to find out each of their benefits and we'll work out which works best for you!
  

Need a Fishmonger's Advice?

Feel free to email us at info@greenwoodfishmarket.com for instructions on speciality products to get the best out of your seafood. We're always more than happy to help!