The Swordfish is found in the cold, nutrient-rich waters of the Southeast Pacific, off the coast of Chile, where it is responsibly caught through sustainable artisanal longline fishing.
Each fish is carefully handled and processed near the source to preserve its natural freshness, flavor, and quality. Premium cuts such as loins and steaks are vacuum-packed to ensure optimal shelf life and ease of use.
This premium species features firm, boneless meat with a mild, slightly sweet flavor—ideal for grilling, searing, or serving raw. It consistently meets the expectations of the most demanding chefs and seafood buyers around the world.
FAO-87 — Southeast Pacific
Artisanal longline
Trunks and portions
Vacuum-packed — various weights
IQF or block-frozen
24 months
≤ –18°C
Room temp: 2–3 hrs / Fridge: 12 hrs
Fridge (+5°C): 24 hrs
Freezer: –6°C (1 week) / –12°C (1 month) / –18°C (until expiration date)
The Swordfish Steak
Loins 5kg - steak
The Swordfish HGT
Size: under 50 lbs - up 50 lbs
Master case: 90 lbs
At The Salty Artisan, we apply premium-level quality control on our The Swordfish to meet international standards and ensure full confidence for our most demanding clients. Our quality assurance program includes:
Salmonella spp.: Absence in 25g
Listeria monocytogenes: Absence in 25g
E. coli, coliforms, Staphylococcus aureus: Within limits
Moisture, fat, protein, pH, ash
Color, texture, odor: Product integrity
Heavy metals (Hg, Pb, Cd): Within limits
Antibiotic & environmental contaminants: Safe thresholds
Monitored as a precautionary measure, although not required for non-tuna species like Swordfish.
DNA-based species verification for export accuracy
Testing by ISO 17025-certified laboratories
With this quality control plan, we ensure every shipment of The Swordfish meets the highest standards of food safety, authenticity, and product integrity.
© 2025 The Salty Artisan
© 2025 The Salty Artisan