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Hawaiian swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When sword meat has a clean, slight pink hue and buttery moisture like this, you can refer to it as ‘Shutome’ – the Japanese name for sashimi grade sword. Under high heat applications, oil enables moist firming yet no mushy texture.