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. As with all large fish, enjoy in moderation as part of a balanced diet.