Caught Swordfish Steaks are a delicious and unique way to enjoy seafood. Swordfish are firm in texture, hearty, and meaty with a rich flavor all on its own that makes this fish great for barbecuing on the grill, skillfully sauteing in a skillet, broiling until golden brown in the oven, or baking for a more nutritional meal. With a growing population, swordfish are a sustainable species that is not overfished, which makes swordfish a delicious environmentally friendly meal at any time. Every swordfish is all natural and wild caught, and every fillet is skin-on to best suit your cooking ideals. Find yourself in a new world of recipes and invigorating flavors with Sam’s Choice Premium Swordfish Steaks.
Swordfish, an iconic migratory species in the Mediterranean, has been a source of income for fishermen and their families since ancient times. Unfortunately swordfish has been overfished in the last 30 years and we will be facing a potential total collapse of the stock if no action is taken soon.
Mediterranean heritage
In areas such as the Strait of Messina, in Italy, swordfish were traditionally caught using a particular boat – the Feluca – with a mast used to sight the fish swimming on the surface. These boats were very fast, with the harpooner standing at the end of a footbridge extending about 10m from the bow of the boat.
Nowadays there are very few traditional, harpoon fishing vessels. Technological innovations have changed the boats, although some rituals still remain: when a fish is caught and lifted on board one of the crew impresses a double cross on the right cheek of the fish as a sign of respect for the fish and in recognition of its qualities as a noble fighter.
Following the ban on the use of driftnets for highly migratory species in 2003, drifting longlines have predominantly been used to catch swordfish in the Mediterranean (on average, representing 84% of the annual catch). Despite the ban, there is still concern about the ongoing illegal use of driftnets in some countries.
Some information:
Swordfish prices can reach up to €25 per kilo.
Countries with the largest reported catches (percentage of total catches 2003-2015): Italy (45%), Morocco (14%), Spain (13%), Greece (10%) and Tunisia (7%).
Algeria, Cyprus, Malta and Turkey also have fisheries targeting swordfish in the Mediterranean.
The EU fleet accounts for 75% of total catches in the Mediterranean and makes up 85% of the entire fleet.
We are catching twice the sustainable level of swordfish. The fish doesn’t have time to reproduce: high rates of juvenile catches (fish of less than 3 years) currently reach around 70% of total catches.
The minimum landing size is now set at 90cm, which is much smaller than the size at first maturity recognized by scientists.
Mediterranean swordfish spawning stock has decreased by 88% in terms of biomass, from the levels that are considered sustainable, since the mid 1980s.
The general category of blue water billfishing includes sailfish, swordfish, and marlin. Sailfish, with the smallest mouth and the largest dorsal fin, are the lucky ones that are (nearly) always caught, photographed, and released. Swordfish are practically never released and are usually consigned to the boat captain, as are bluefin tuna, even on fishing charter boats. Marlin, usually a pacific catch, are a bit of an anomaly. Way too often they are hooked hours away from sanitary, refrigerated handling and processing facilities and are subsequently “smoked” to hide a masquerade of sins, just prior to spoiling. The sickest I have ever been was after eating smoked marlin in Mazatlan. I felt like I would have had to get much better just to die.
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