Wild-Caught Swordfish Steak - 6 oz

Maine Lobster Now takes tremendous pride in sourcing the highest-quality seafood products to ship them directly to our customers. Our Swordfish is wild-caught in the Pacific Ocean off the coast of Costa Rica; Flash frozen and brought right to you.

What’s the Serving Size of Wild-Caught Swordfish Steaks?

The recommended serving size for Swordfish is 3oz. per adult, however, our Swordfish Steaks come in 6oz. portions, which is perfectly acceptable as your main entree. The flavor is sweet and mild with a firm, yet meaty, texture that makes it an ideal candidate for grilling.

Healthy Fats and Protein From Frozen Wild-Caught Swordfish 

Eating Swordfish is extremely healthy, as it is high in protein and also provides omega-3 fatty acids, niacin, vitamin B12, and zinc. It is especially high in selenium: this essential trace mineral is important for human health due to its role in thyroid and bone metabolism, immunity, heart health, and male fertility, among other functions.

Schedule Overnight Deliveries and Earn FREE Shipping

We ship out orders Monday - Friday for next-day delivery on Tuesday - Saturday, as long as the order is placed by 8AM ET. You may also schedule your seafood delivery ahead of time by choosing your desired date at checkout. Not all towns have Saturday delivery, so if you are interested in Saturday delivery, please contact our Customer Service Team by email or phone with your zip code so we can check availability. All orders scheduled to be delivered on Saturday are subject to an additional delivery fee.

All frozen packages are sealed in a reusable box with dry ice, while our fresh packages are packed with gel packs. Packages containing both frozen and fresh products will be packed with gel packs. Dry ice is not harmful to your food as CO2 is found naturally in the air we breathe, however, it can be so cold that it can burn your skin if you touch it with your bare hands. Please wear gloves when handling dry ice.

Shipping exceptions include holidays, the eve of a holiday or inclement weather. Our Customer Service Team will inform you via phone call or email if there are any issues with shipping your order out as promptly as possible.

Once you receive your package, you should open your package and make sure all your items arrived safely. If you have any issues with your products you must notify our Customer Service Team with photos of any issues via email the day your package arrives. For further questions, you can refer to our shipping policy here.

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until the contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃). 

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Cooking Wild-Caught Swordfish Steaks

We’re here to help perfectly prepare and cook your Wild-Caught Swordfish Steaks. Ideal for grilling, this meaty fish can be marinated with soy sauce, garlic and ginger or hand-rubbed with a blend of your favorite go-to seasonings. Serve these Swordfish Steaks up with a side of Littleneck Quahog Clams for a fancy dinner that just about anyone can enjoy.

Please be Aware: Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. Remove the siphon and enjoy.