Frozen Wild-Caught Swordfish Loins
When fresh swordfish isn’t available, frozen swordfish loin is an excellent option year-round. Our swordfish are all wild and sustainably caught. We sell 8 oz. swordfish loins, which are individually wrapped and flash frozen to maintain flavor and quality. They each also come boneless and with the skin on, making for a convenient addition to any recipe.
Healthy Fats and Protein From Frozen Wild-Caught Swordfish
Eating swordfish is extremely healthy, as it is high in protein and also provides omega-3 fatty acids, selenium, niacin, vitamin B12, and zinc. The flavor is sweet and mild with a firm, yet meaty, texture that makes it an ideal candidate for grilling.
It is important to safely thaw frozen swordfish. The easiest way to defrost a swordfish loin properly is overnight in the refrigerator. If time is an issue you can try to thaw the loin in cold water. Simply place the unopened loin package in a bowl of ice water. Check the water regularly and add more ice as needed until the fish has thawed entirely.
Buy Frozen Swordfish Loin Fillets Today
Buy individually wrapped 8 oz. swordfish loins from us today. Full of protein and essential nutrients and minerals, they make for a delicious and easy-to-prepare main dish that the whole family is sure to love. Order online and have your swordfish loins delivered overnight right to your front door.
Safe Handling of Frozen Swordfish
Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).