Product of the USA
Swordfish Steak - 10 oz.
Swordfish Steak - 10 oz.
Atlantic coast seafood, packed in Saco.
- Atlantic coast: Sourced from the same suppliers we've bought from since 2009.
- Packed by hand: Every order is boxed by hand in our Saco facility.
- Frozen at peak: Frozen the day it's handled, hours off the boat.
ATLANTIC COAST
HAND PACKED
PACKED IN SACO
Center-Cut Swordfish Steak — 10 oz
Enjoy the mild flavor and firm, meaty texture of premium center-cut swordfish. This individually portioned 10 oz steak is thick, hearty, and perfect for grilling, broiling, baking, or pan-searing.
Its steak-like texture holds up beautifully during cooking and pairs well with lemon, garlic, herbs, marinades, and your favorite seafood seasonings.
- One 10 oz center-cut swordfish steak
- Firm, meaty texture
- Mild, clean flavor
- Individually portioned
- Excellent for grilling, broiling, baking, or pan-searing
- Ships frozen to preserve quality and freshness
Keep frozen until ready to use. Thaw under refrigeration and cook thoroughly before serving.
Ships overnight in an insulated box with gel packs.
We ship Monday through Thursday so your order stays moving and lands before the weekend. Order by noon Eastern and it goes out that day.
Seafood is perishable, so items cannot be returned. If something arrives wrong, send us photos within 4 hours of delivery and we'll make it right. Live lobster photos have to show the lobsters flat on their backs.
Thaw it in the refrigerator, overnight. Not on the counter, not in the microwave, not in warm water. Eight hours covers almost everything we sell.
Pat it dry before it hits heat. Wet seafood steams instead of searing, and that's most of the difference between good and disappointing.
Cook within a day of thawing, and don't refreeze it.
Soups are the exception. Heat them gently from frozen or thawed, stirring as they go.
WHAT YOU'RE ACTUALLY BUYING
A better way to buy seafood
Most seafood at a grocery counter has been frozen at some point, and that's actually a good thing. Freezing seafood at peak freshness helps preserve the quality, flavor and texture you want when it reaches your table.
The difference is when it is thawed. Once seafood is thawed and sitting in a display case, the clock starts ticking.
Ours is frozen right here in Saco, just hours after it comes off the boat, and stays frozen until you're ready to enjoy it. You control when it's thawed, which means superior freshness and quality. That's seafood that's ready when you are.
Cook within 24-48 hours for the best of it.
COLD WATER, SLOW GROWTH, DENSE MEAT
Cold water is slow water. Everything living in the North Atlantic takes years to reach a size worth harvesting, and it spends those years building muscle instead of taking on water.
That's the difference you taste. Warm-water seafood grows fast and cheap and eats soft. Cold-water scallops sear instead of steaming, cold-water tails hold together, cold-water crab has meat that pulls out in one piece.
Fresh from the cold, clean waters of Maine and handled with care every step of the way, our seafood arrives ready to enjoy. We're proud of the local roots that shaped us and the worldwide reputation for quality, freshness, and reliability we've built bringing the best of our coastal waters to customers around the globe.
Straight from Saco, Maine
Round out the box
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Gulf of Maine Sea Scallops
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Frequently asked questions
Before you order
A single insulated box with gel packs, packed the same morning it ships and sent overnight. It's cold when it leaves Saco and cold when it lands.
We ship Monday through Thursday so your order stays moving and lands before the weekend. Order by noon Eastern and it goes out that day.
Frozen the day it's handled, in our own facility in Saco. That keeps it at its best, better than seafood that's spent three days in transit before it reaches a counter. Live lobster is the exception and ships live.
Months in the freezer. Once it's thawed, cook it within a day and don't refreeze it.