The San Diego Swordfish

Harvest Location: San Diego coast

Cooking Methods & Tips:

Bake: 10 minute @ 400 degrees (after browning for 3-5 minutes on each side)

Broil: 4-5 minutes on each side

Grill: 5-6 minute per side

Smoke: 2 hours @ 200-225 degrees (after brining and preparing)

Saraspe Family Tips: Delicious, thick steaks with a meaty texture are perfect grilled and sautéed. Steaks are thick and juicy, with a hint of sweet and enough natural oil to make it perfect for high heat cooking. A personal favorite light flesh meat.

Nutrition (3 oz): Protein: 16-22g, Fat: 6-8g, Carbohydrates: 0g

Swordfish is a good source of Niacin (B3), Vitamin B6, Vitamin B12, Phosphorus, and an excellent source of Selenium. Omega 3 to Omega 6 ratio is 29:1.

(Source: Nutrient data for this listing was provided by USDA SR-21.) 

*Consumer Advisory Notice:  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. There is a risk associated with consuming raw or undercooked foods such as meat, poultry, or seafood products. If you have chronic illness of the liver, stomach, blood, or have immune disorders, you are at greater risk of illness from raw oysters and should eat oysters fully cooked. If unsure, consult your physician.