SWORDFISH

Swordfish flesh may vary from pale to pinkish. A good quality of swordfish is indicated by red blood lines bordering the loin or fillet. Its flavor is mild.

Suggested Preparations: Grilled, Broiled, Raw.

Ideal for grilling, however, it’s one of many species prepared as sashimi in Japan.

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Swordfish can be cut into loin, saku, cube, steak or sliced sashimi. The size can be cut according to the customers' request.