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Bold, meaty, and intensely flavorful, 21-Day Dry-Aged Swordfish Steaks redefine what premium seafood can be. Naturally dense and steak-like, swordfish (Xiphias gladius) is one of the few fish that can withstand extended dry-aging - and when handled with expert precision, the results are extraordinary.
Our store is one of only five places in the United States that specialize in dry-aging fish, operating under tightly controlled temperature, humidity, and airflow conditions. Over 21 days, excess moisture is removed while enzymes concentrate flavor and refine texture, transforming swordfish into a deeply savory, umami-rich protein with exceptional structure and depth.
Cut into thick, center-cut steaks, this dry-aged swordfish bridges the worlds of seafood and meat - ideal for chefs, grill masters, and adventurous gourmands seeking something truly rare.
Origin: North Atlantic / Mediterranean (depending on availability)
Species: Xiphias gladius (Swordfish)
Aging: 21 days (dry-aged)
Cut: Center-cut steaks
Condition: Fresh, dry-aged, never frozen
Processing: Precision dry-aging in a controlled environment
Storage: Keep refrigerated at 32-36°F
Shelf Life: Consume within 2-3 days of purchase
Texture: Firm, dense, and steak-like
Taste: Deep umami with mild sweetness and ocean minerality
Finish: Long, savory, and clean
Extended dry-aging intensifies swordfish’s natural meatiness while smoothing out any sharp marine notes, resulting in a refined, balanced flavor profile.
Grilling: Exceptional over high heat with a perfect char.
Pan-Seared: Develops a rich crust while remaining juicy inside.
Sous Vide + Sear: Ideal for precise doneness and tenderness.
Luxury Pairing: Pairs beautifully with bone marrow butter, foie gras, or a light caviar garnish.
Seasoning: Sea salt, cracked black pepper, olive oil, rosemary
Sauces: Lemon beurre blanc, caper butter, or light red wine reduction
Beverages: Full-bodied Chardonnay, light Pinot Noir, or Champagne
Swordfish is naturally high in protein and essential nutrients:
Excellent source of lean protein
Rich invitamin D, B12, and selenium
Supports muscle health and energy metabolism
Per 4 oz serving (approximate):
Calories: 170 | Protein: 24g | Fat: 6g | Omega-3: 800mg
Our swordfish is responsibly sourced from regulated fisheries and dry-aged in-house under HACCP-compliant standards. Dry-aging swordfish for 21 days requires exceptional expertise - a process few attempt and even fewer master.
Q: Is swordfish suitable for dry-aging?
A: Yes. Swordfish’s dense, low-moisture flesh makes it ideal for extended dry-aging when handled correctly.
Q: How does dry-aged swordfish differ from fresh?
A: It has a more concentrated flavor, firmer texture, and a cleaner, steak-like profile.
Q: Can it be eaten rare?
A: Yes. When properly handled, dry-aged swordfish can be cooked medium-rare or even lightly seared.
Q: Why 21 days of aging?
A: Swordfish reaches optimal flavor concentration and texture refinement at 21 days without becoming overly dry.
Q: Can it be frozen?
A: Freezing is not recommended, as it compromises the texture achieved through dry-aging.
21-Day Dry-Aged Swordfish Steaks are a bold statement of craftsmanship - powerful, refined, and unmistakably premium. A true crossover delicacy for those who appreciate the depth of dry-aging beyond beef.
🎄 From the Flight Deck 🛫… Holiday schedules are tight this year - we kindly recommend ordering early.
Last Day To Order:
🗓️ Thanksgiving: Tue, Nov 25th
🗓️ Christmas: Tue, Dec 23rd
🗓️ New Year’s: Tue, Dec 30th
🛡️ Route Protection is highly encouraged to keep your holiday stress-free.
