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    Swordfish Chop

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    Swordfish Chop
    Swordfish Chop
    Swordfish Chop
    Swordfish Chop
    Swordfish Chop
    Swordfish Chop
    Swordfish Chop
    Swordfish Chop

    Swordfish chops can be cooked on the grill or stove. A spice rub, or simple salt and pepper, can be added before cooking. 

    On the stove, sear the chop in a pan on three sides and then move it to the oven to finish slowly, much like you would a steak. 

    On the grill, the chop should be marked, then moved gently to a cooler part of the grill to cook through more slowly. Cover the chop while it finishes cooking. 

    SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

    Wulf's Kitchen: Simple Seared Swordfish Chop

    • Catie Duckworth

    Swordfish Chop

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    With only two chops from each giant fish, swordfish chops are a delicacy rarely seen on menus.

    Sword chops are really swordfish collars, taken from just below the head of the fish. From a fish that size, the meat is substantial. It’s also very much its own thing. The meat of a swordfish chop is a different texture from the more common steaks. It’s extremely tender, with a fat content similar to bluefin tuna. Imagine eating a tender, fatty piece of pork belly but with the delicate flavor of swordfish. It is truly a protein like no other. 

    Each pack are approximately 18 oz. to 20 oz. each. All of the meat is edible with no waste, and trust us, you won't leave a single scrap on the bone. 

    Origin (varies): USA, Costa Rica, Ecuador (wild). We are committed to buying the highest quality fish available, and the origin of that swordfish may change from one day to another.

    Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

    Swordfish chops can be cooked on the grill or stove. A spice rub, or simple salt and pepper, can be added before cooking. 

    On the stove, sear the chop in a pan on three sides and then move it to the oven to finish slowly, much like you would a steak. 

    On the grill, the chop should be marked, then moved gently to a cooler part of the grill to cook through more slowly. Cover the chop while it finishes cooking. 

    SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

    Wulf's Kitchen: Simple Seared Swordfish Chop

    • Catie Duckworth

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