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Fresh Swordfish Available for Limited Time at Whole Foods

Last updated on August 16th, 2012 at 12:06 pm

Marine Stewardship Council (MSC) certified harpoon-caught swordfish from Nova Scotia will be available for two months beginning in July at Whole Foods Market.

Whole Foods says it is the only national retailer to carry this fresh, never frozen summer grilling specialty.

To harvest the swordfish, fishermen harpoon mature fish one at a time, virtually eliminating the chance of catching other marine life or harming the ocean habitat. Boats bring in swordfish, which is shipped fresh to stores almost daily. Whole Foods Market has its own port buyer who travels to the North Atlantic coast to hand select swordfish as they come off the boats.

“We are thrilled to be working for the third year with this small band of fishermen who are truly committed to sourcing swordfish sustainably,” said Dan Rand, port buyer for Whole Foods Market. “Our direct relationship with the harpooners in this small fleet plus our careful selection of the highest-grade fish with white meat, a firm texture and bright blood lines that signify optimum temperature and handling, ensures that our shoppers are getting the highest quality, freshest swordfish out there.”

Peak-season swordfish has a mildly sweet flavor with a moist and meaty texture, making it an ideal choice for baking or backyard grilling.

Recipes like Sicilian-style Swordfish with Pasta and Capers and Pan-Seared Swordfish with Summer Salsa are available, along with other cooking tips at wholefoodsmarket.com/fish. Swordfish recipe photos and a video demonstrating harpooning and the selection process are available at http://media.wholefoodsmarket.com/news/a-sustainable-summer-treat-fresh-swordfish-available-for-a-limited-time-at.

Nova Scotia’s harpoon fleet was the first swordfish fishery to be certified sustainable by the MSC.


About the author

Lorrie Griffith

Lorrie began covering the supermarket and foodservice industries at Shelby Publishing in 1988, an English major fresh out of the University of Georgia. She began as an editorial assistant/proofreader (and continues to proofread everything, everywhere, in spite of herself). She spent three-plus decades with Shelby in various editorial roles, and after a detour into business development, rejoined Shelby in June 2024. "It's good to be back covering the greatest industry in the world," she says.

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