Fresh Swordfish
While there is only one species of Swordfish caught and sold, the variety of catch areas and production styles yield a variety of product qualities that can be confusing. The highest quality products are "sashimi" grade, meaning they are long-line caught, processed and frozen at minus 60 degrees on sashimi boats and graded as the best of meat color. Look for creamy-white meat color and the bloodline to be red and finely delineated.
