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Nordic Catch

Wild Swordfish Steak - Skinless & Bloodline-Trimmed (12oz portion)

Name: Wild Swordfish Steak - Skinless & Bloodline-Trimmed (12oz portion)
Brand: Nordic Catch
SKU: NCFB901F
Price: 39.0 USD
Availability: InStock

Not your average swordfish steak. These premium center-cut swordfish portions are selected from the best part of the loin, carefully trimmed of skin and dark bloodline, and cut into substantial 12oz steaks. The result is a cleaner-looking, milder-tasting swordfish with firm, meaty texture and minimal blood spotting. These are restaurant-quality portions designed for grilling, searing, and steak-style seafood dinners.

$39.00

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Read the full product description

Why These Swordfish Steaks Cost More

Swordfish can vary dramatically in quality and trim.

Lower-priced portions often include more dark bloodline, uneven sections of the loin, skin, or heavier blood spotting. Those cuts are perfectly usable, but they are not the same product.

Our swordfish is selected and processed to a higher standard:

premium center-cut portions
skin completely removed
dark bloodline carefully trimmed
minimal visible blood spots
thick, uniform 12oz steaks
individually portioned for consistent cooking

Removing less desirable sections reduces the usable yield from each fish and requires additional processing. You are paying for more of the part you actually want to eat.

Premium Center-Cut Swordfish

The center of the swordfish loin produces the thickest, most consistent steaks.

These portions have the dense structure swordfish is known for without the irregular shape and heavier connective tissue found toward the ends of the loin.

Expect a steak that cooks evenly, holds together beautifully on the grill, and has enough thickness to develop a deep sear without drying out inside.

Bloodline-Trimmed for a Cleaner Flavor

Swordfish naturally contains a darker strip of muscle commonly called the bloodline.

While completely edible, the bloodline has a stronger, more pronounced flavor than the pale loin meat. Premium trimming removes most of this darker section, leaving a cleaner, milder swordfish steak.

Our portions are selected for minimal blood spotting and clean, pale flesh, creating a noticeably more refined eating experience.

Flavor & Texture

Swordfish is unlike most white fish.

Expect:

mild, clean flavor
subtle natural sweetness
dense, meaty texture
firm, large flakes
excellent moisture retention when cooked properly

Its substantial texture makes swordfish especially appealing to customers who want seafood that eats more like a steak.

A True Seafood Steak

At approximately 12oz per portion, these are intentionally larger than our standard seafood portions.

One swordfish steak makes an impressive entrée on its own and is substantial enough for grilling, steakhouse-style plating, or sharing as part of a larger meal.

Because of its firm structure, swordfish also holds up exceptionally well to marinades and high-heat cooking.

How to Prepare

Grilled

One of the best ways to prepare swordfish. Brush lightly with olive oil, season with sea salt, and grill over medium-high heat until browned outside and just cooked through.

Pan-Seared

Pat completely dry and sear in a hot pan until a golden crust forms. Flip and finish gently.

Mediterranean Style

Serve with olive oil, lemon, capers, tomato, garlic, or fresh herbs.

Japanese-Inspired

Pair with yuzu kosho, ponzu, soy sauce, scallions, or freshly grated wasabi.

Swordfish is leaner than salmon, so avoid overcooking. The center should remain moist and tender.

Product Details

Product: Premium Center-Cut Swordfish Steak
Species: Swordfish (Xiphias gladius)
Origin: Ecuador / Eastern Pacific
Harvest: Wild-caught
Cut: Center-cut loin steak
Portion Size: Approximately 12oz
Skin: Skinless
Trim: Bloodline-trimmed
Quality: Selected for clean flesh and minimal blood spotting
Packaging: Individually vacuum packed

What Makes This Different from Standard Swordfish?

Not all swordfish portions are trimmed or selected to the same standard.

Commodity swordfish may be cut from different sections of the loin and can contain more skin, bloodline, discoloration, or irregular shapes.

Our portions prioritize:

Center-cut meat for thickness and consistency
Bloodline removal for cleaner flavor
Minimal blood spotting for premium appearance
12oz sizing for a substantial steakhouse-style portion

It is a more selective cut from the same fish—and that difference is visible before it ever reaches the pan.

Storage & Handling

Keep refrigerated or frozen depending on how your order arrives.

For frozen portions, thaw slowly overnight in the refrigerator. Once thawed, keep refrigerated and cook promptly for the best texture and flavor.

Why Buy Swordfish from Nordic Catch?

Nordic Catch is not trying to offer the cheapest swordfish.

We select seafood based on the quality of the portion that reaches your plate. These center-cut steaks are processed to remove the parts that can make swordfish taste stronger or look less refined, leaving a thick, clean steak with the texture and consistency expected from premium seafood.

For customers comparing purely on price per pound, there are cheaper swordfish options.

For customers looking for clean center-cut meat, premium trimming, and restaurant-quality portions, this is the difference.

Product FAQ's

What makes this swordfish different from standard swordfish?

These are premium center-cut portions selected from the thickest, most consistent part of the loin. The skin and dark bloodline are carefully trimmed away, and the steaks are selected for clean flesh with minimal blood spotting.

Why is this swordfish more expensive?

Premium trimming reduces the amount of usable meat from each fish and requires additional processing. You are paying for a cleaner center-cut steak with the skin, dark bloodline, and less desirable sections removed rather than a more minimally processed commodity portion.

What does bloodline-trimmed mean?

Swordfish naturally has a darker strip of muscle commonly called the bloodline. It is edible but has a stronger, more pronounced flavor. Trimming away most of the bloodline creates a cleaner-looking steak with a milder, more refined flavor.

Is some discoloration or blood spotting normal?

Yes. Swordfish is a wild fish, so some natural variation in color and occasional small blood spots can occur. These portions are specifically selected for minimal blood spotting, but slight variation from steak to steak is completely normal.

Where does this swordfish come from?

Our swordfish is wild-caught in the Eastern Pacific and sourced from Ecuador, where swordfish is harvested as part of established commercial pelagic fisheries.

How large is each swordfish steak?

Each steak is approximately 12oz, making it substantially larger than our standard 5.5oz seafood portions. The thick center-cut format makes it especially well suited for grilling and steak-style presentations.

What does swordfish taste like?

Swordfish has a mild, clean flavor with subtle natural sweetness. It is less delicate than many white fish and has a dense, meaty texture that makes it particularly appealing to customers who prefer a substantial seafood entrée.

What is the texture of swordfish?

Swordfish is firm, dense, and steak-like with large flakes. It holds together exceptionally well during grilling and pan-searing, unlike more delicate fish that can easily break apart.

What is the best way to cook swordfish?

Swordfish is excellent grilled, pan-seared, or roasted. Because it is relatively lean, it is best cooked just until done and kept moist in the center. Olive oil, lemon, garlic, fresh herbs, capers, yuzu kosho, and simple sea salt all pair well with it.

Is swordfish good for grilling?

Yes. Swordfish is one of the best fish for grilling because its firm texture holds together over high heat. The thick 12oz center-cut portions also make it easier to develop a good sear while keeping the interior moist.

Do I need to remove the skin or bloodline before cooking?

No. The portions arrive skinless and already trimmed of the majority of the dark bloodline, so there is very little preparation required before cooking.

How should I thaw frozen swordfish?

For the best texture, thaw the portion slowly in the refrigerator overnight. Once thawed, keep it refrigerated and cook it promptly.

Is swordfish a wild-caught fish?

Yes. This swordfish is wild-caught rather than farm-raised.

Why can I find cheaper swordfish elsewhere?

Swordfish is sold at many different levels of trim and quality. Lower-priced portions may include more bloodline, skin, irregular loin sections, or heavier blood spotting. Nordic Catch's version is positioned as a premium center-cut steak with additional trimming and selection performed before it reaches you.

How many people does one 12oz swordfish steak serve?

A 12oz steak makes a generous entrée for one person and can also be shared between two people when served with sides or as part of a multi-course seafood meal.