Get it while it's here! Harpooners bring us fresh swordfish for just a few months each summer, so now is the time to get cooking with this legendary fish.
- Nova Scotia's harpoon fleet was the first swordfish fishery to be certified sustainable by Marine Stewardship Council (MSC).
- Skillful harpooners target large, mature swordfish one-by-one, virtually eliminating the chance of catching other marine life or harming ocean habitat.
Why choose harpoon-caught swordfish? We’ve got standards like nowhere else!
In the wild and on its way
- From a fishery certified sustainable by the Marine Stewardship Council
- Fish are caught one-by-one, eliminating by catch; fish are fully traceable from the fishery to our stores
- Brought in on day boats, then flown fresh to our stores almost daily
- Caught using an ocean-friendly sustainable fishing method; sourced from a successfully recovered population
- Harpooners rely on knowledge and techniques handed down for generations
In your kitchen
- Deliciously versatile, easy to cook indoors or out and perfect with summer flavors
- Preservatives prohibited; treating fish with carbon monoxide to make old fish appear fresh is prohibited; no non-certified fish sold under the MSC eco-label
- A peak-season treat; enjoy it while it’s here
- At the best possible price for supreme quality; 1.8g omega-3 essential fatty acids per 6-oz serving
- Mildly sweet flavor, moist and meaty texture; an excellent choice for summer grilling
From Fishermen Worth Their Salt
The Nova Scotia harpoon fleet uses a traditional, time-honored fishing method, relying on knowledge and techniques handed down from generation to generation.
Skillful harpooners target large, mature swordfish one by one, virtually eliminating the chance of catching other marine life or harming ocean habitat. It's a piece of history, and a sustainable way into the future.
The Marine Stewardship Council: What it means for fish, fishing communities and you
For more than a decade, Whole Foods Market® has recognized the Marine Stewardship Council (MSC) as the world's leader in sustainable fishery certification. Their strict standards and rigorous third-party certification program — including chain of custody — makes the MSC the most authoritative seafood sustainability program in the marketplace.
By rewarding well-managed, ocean-friendly fisheries with the MSC ecolabel, the MSC creates an incentive for fisheries and fishing communities to maintain healthy fish populations and ecosystems.
Your purchase of MSC-certified seafood supports these communities, helps to combat overfishing and ensures a delicious selection of sustainable seafood in the future. Look for the blue and white MSC seal in our Seafood Departments and visit www.msc.org for more information.
Simple Ways to Cook Fresh, Harpoon-Caught Swordfish
- Grilling: On oiled grill grates as steaks or skewered for kabobs. Medium-high heat. 7 to 8 minutes for 6-oz steaks; about 6 minutes for kabobs.
- Broiling: On oiled broiler rack or foil-lined baking sheet. 5 inches from heat source. 7 to 8 minutes for 6-oz steaks.
- Baking: On oiled or parchment paper-lined baking sheet; or wrapped in foil. 425°F oven. 8 to 10 minutes for 6-oz steaks.
- Pan-searing: In heavy skillet or grill pan with thin layer of oil or butter. Medium-high heat. 6 to 8 minutes for 6-oz steaks.
- Braising: In covered deep skillet with flavorful ingredients such as tomatoes, coconut milk, wine, etc., at a level about 2/3 as high as steaks. At a simmer. 10 to 12 minutes for 6-oz steaks.
* Assumes steaks are about 1-inch thick; check for doneness before time limit and be careful not to overcook!