Dry-Aged Swordfish – premium swordfish loin carefully dry-aged for a minimum of 14 days to enhance natural flavor, concentrate richness, and improve texture. Known for its firm structure and clean, meaty taste, this wild-caught US swordfish delivers bold ocean flavor and exceptional freshness. Always fresh, never frozen — shipped overnight with gel ice for peak quality. How to Cook Dry-Aged Swordfish Prepare: Remove from refrigerator 10–15 minutes before cooking. Pat dry and season simply with salt, pepper, and olive oil to let the dry-aged flavor shine. Grill: Grill over high heat for 3–4 minutes per side. Aim for an internal temperature of 130–135°F for optimal moisture and texture. Pan-sear: Heat a cast iron skillet over high heat with oil. Sear for 3–4 minutes per side until a golden crust forms. Broil: Place under a hot broiler for 4–5 minutes per side. Watch closely to avoid overcooking. Serve: Pair with roasted vegetables, lemon butter sauce, or a light herb salad. Dry-aged swordfish is best enjoyed slightly under rather than overcooked. Frequently Asked Questions What is Dry-Aged Swordfish? Dry-Aged Swordfish is a premium cut of swordfish aged in a controlled environment for a minimum of 14 days to enhance flavor and improve texture. How does dry-aging improve swordfish? Dry-aging intensifies the mild, slightly sweet flavor and creates a firmer, steak-like texture. It also helps the fish sear beautifully with a clean crust. Is this product fresh or frozen? Always fresh, never frozen. Shipped overnight with gel ice to preserve peak quality upon arrival. What does it taste like? Expect a clean, ocean-fresh flavor with deeper savory notes and a refined finish — more complex than standard fresh cuts. How should it be cooked? Grill, broil, or pan-sear over high heat. Cook to an internal temperature of 130–135°F for optimal moisture and texture. How should it be stored? Refrigerate immediately at 32–34°F and use within 3 days. If not using within 3 days, freeze for up to 3 months. Is it suitable for entertaining? Yes. Dry-aged swordfish makes an impressive main course for upscale dinners and special occasions. Is it healthy? Swordfish is high in protein and rich in essential nutrients. 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Shipped overnight with gel ice to preserve peak quality upon arrival."} }, { "@type": "Question", "name": "What does it taste like?", "acceptedAnswer": {"@type": "Answer", "text": "Expect a clean, ocean-fresh flavor with deeper savory notes and a refined finish — more complex than standard fresh cuts."} }, { "@type": "Question", "name": "How should it be cooked?", "acceptedAnswer": {"@type": "Answer", "text": "Grill, broil, or pan-sear over high heat. Cook to an internal temperature of 130–135°F for optimal moisture and texture."} }, { "@type": "Question", "name": "How should it be stored?", "acceptedAnswer": {"@type": "Answer", "text": "Refrigerate immediately at 32–34°F and use within 3 days. If not using within 3 days, freeze for up to 3 months."} }, { "@type": "Question", "name": "Is it suitable for entertaining?", "acceptedAnswer": {"@type": "Answer", "text": "Yes. Dry-aged swordfish makes an impressive main course for upscale dinners and special occasions."} }, { "@type": "Question", "name": "Is it healthy?", "acceptedAnswer": {"@type": "Answer", "text": "Swordfish is high in protein and rich in essential nutrients. As with all large fish, enjoy in moderation as part of a balanced diet."} } ] } ] }
