Swordfish is a very distinguishable fish. They are predatory by nature and are a sport fishermen love to be able to capture. They can be up to 15 feet in length when fully mature, and can weigh up to 1,400 pounds. Anyone fishing for them will have a challenge on their hands. The body is very large and bluish in color, and they are able to move fast in the water. They have a special organ that allows them to heat their eyes and brain. This makes it possible for them to have excellent vision when they need it.
Whether grilled, broiled, baked, poached or kabobed, swordfish is a favorite of both first-time tasters as well as connoisseurs. Swordfish’s meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers, as well as the heart-healthy benefits swordfish offer: rich in omega-3 fatty acids and other vitamins and minerals. Definitely a must for any menu.
Notes from our buyer
The 2013 crawfish is off to a great start! Warm temps through most of November and December have led to nice volume and sizing for the first week of the New Year. The early crawfish are sweet in flavor, and their shells are easy to peel. We are currently only sending straight run, but we expect to be washing and grading soon.
The tuna came as quickly as it left. Availability is down and prices are back up.
Prices are still looking good and quality is excellent. Costa Rica is freezing most of its catches, so prices are staying consistent. Other areas are lower in price, but high in quality.
Oysters are looking great and are abundant. It’s time to run some happy hour specials.
We’ve got Chilean 3-5, Bay of Fundy, and North Sea fillets.
We have some nice Lucky Lime, Pickle Point, Raspberry Point, and Plymouth Rock oysters, all from the east coast. We also have an East Coast oyster list; get with your sales rep if you’d like to receive that list via email.
Prices are high, but we will have plenty in for the weekend.
The grouper in Mexico is going to begin to tighten up. Prices will follow.
We will have some nice whole salmon for the weekend.
Our farmed striped bass is from right here in Texas. It is harvested, transported, prepared, and shipped under controlled temps. This increases the quality and shelf life for you.
Fresh halibut is pretty much done for the season. We are looking into a refreshed program. Please get with your sales rep if you are interested.
Production is rolling. This is a great fish with a great story. Tell the story and sell some fish.
We’ll have some 2-4 lanes for the weekend!
Prices have increased because of low catches. 2013 does not look good for low scallop prices.
Mongchong, Opah, and Barracuda
We have a variety of seabass options. We have H&G sized 20-30 kg, fillets cut from that size, as well as 8 oz pre-cut portions. Get with your sales rep for details.
These East Coast treats are a great change to your feature board! With the movement of business travelers and transplants from all over, you don’t want to miss out on some great valued fish to add to your menu or feature board. We only bring in what you want, so get your pre-orders in now.
We offer a full range of sizes of live lobsters straight from Maine and Canada. Order today, and we will get them to you tomorrow.
Rainbow ‘Green’, Golden, and Ruby trout
Green trout is what the guys on the farm call the regular rainbow trout. Since they have ruby and golden as well, it is just a term they use to distinguish between the three. Our ‘green’ trout is what every sales person calls rainbow trout. Red and golden continue to be very tight. The end is not in sight yet.