Atlantic Swordfish

If killer whales are the bosses of the sea then Swordfish are the mid-level gangsters. Not only is their upper jaw shaped like a steely weapon, but Swordfish also swim solo, sometimes as fast as fifty miles an hour. They dine by night and eat about as much, if not more, seafood as we do. An orange hued Swordfish steak means that the large fish, which can grow to over a thousand pounds, has been recently feasting on shrimp or other red finned friends. Swordfish meat is quite mild and sweet and maintains firmness, making it ideal for grilling, kabobs, or slow poaching.

Red’s Best uses advanced freezer technology to super-freeze their locally caught fish and shellfish to temperatures below -61 degrees Fahrenheit for a minimum of 24 hours. They perform this process as it is necessary to reduce the risk of consuming raw, wild seafood. Red’s Best commercial super freezer accelerates the freezing process, and preserves the texture of the proteins by reducing the expansion of water molecules within the flesh of the seafood.

All our seafood selections are evaluated based on location and catch or aquaculture method as recommended by the Monterey Bay Seafood Watch.

• Wild Caught
• Catch Method: Rod & Reel
• Delivered Frozen