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Steak of the Sea

July and August bring us some of the best (and most sustainably-caught) fish for the grill. Call them “steak fish” if you will. The warmer waters give us Harpoon-Caught Swordfish on the East coast, while the seasonal favorite Halibut from MSC-Certified fisheries continues on in Alaska and the Eastern coast of Canada. Tuna is often sourced straight from US fishermen at this time of year, and wild-caught King Salmon steaks are a real seasonal treat on the grill.

Flavor and versatility are what sets our steak fish apart — there’s nothing quite so good as a fresh tuna steak complete with grill marks and some wasabi seasoning — cook it a few minutes each side on a very hot grill and you’ve got a fast and delicious meal. Prefer King Salmon marinated in teriyaki? Sear a few minutes per side and the teriyaki caramelizes while the rich fats from the salmon combine to create a flavor sensation that’s only available a few months during summer.

And speaking of limited availability – our Harpoon-Caught Swordfish season is here now!  Skillful harpooners catch just one fish at a time with no bycatch, and our own port buyer is there to hand select each one. We offer Canadian Harpoon-Caught Swordfish for just a few months each year, sending fish fresh to our stores across the country during this limited fishery.  This really is a short window – sometimes just 6-8 weeks – but if you’re looking to grill sustainable seafood that cooks up rich and tender, our swordfish is up to the task.

Whether it’s thick cut salmon steaks, fresh tuna, Halibut from MSC-Certified fisheries or Harpoon-Caught Swordfish, our fishmongers are always available to help you select great seafood for the grill. Don’t see what you like? Let us custom cut the fish of your choice. We’ll keep the variety exciting as long as you keep the grill hot!

What’s your favorite “steak fish” and how do you like to cook it?

You’ll find recipes and tips to help perfect your seafood grilling technique in our Guide to Grilling.

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