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Atlantic Swordfish


Approx. 8 oz

26 left

If killer whales are the bosses of the sea then Swordfish are the mid-level gangsters. Not only is their upper jaw shaped like a steely weapon, but Swordfish also swim solo, sometimes as fast as fifty miles an hour. They dine by night and eat about as much, if not more, seafood as we do. An orange hued Swordfish steak means that the large fish, which can grow to over a thousand pounds, has been recently feasting on shrimp or other red finned friends. Swordfish meat is quite mild and sweet and maintains firmness, making it ideal for grilling, kabobs, or slow poaching.

All our seafood selections are evaluated based location and catch or aquaculture method as a recommended by the Monterey Bay Seafood Watch.

  • Wild Caught
  • Catch Method: Bottom Trawl 
  • Delivered Frozen

Pierless Fish, Brooklyn NY

Pierless Fish, Brooklyn’s premier fresh seafood purveyor, has proudly supplied New York City’s top chefs and restaurants with the highest quality fish and shellfish for over a decade. Founded in 1999 by Long Island native Robert “Bobby” DeMasco, Pierless has from the start focused on local and sustainable products. This philosophy was not a by-product of Brooklyn’s emerging food movement ethos so much as it was common sense. Without a focus on ethical and sustainable harvesting practices, the fishing industry simply can’t survive. As Bob will often point out, “We’ve got to make sure there’s actually freakin’ fish out there to catch.” 

Pierless’ commitment to excellence and education has, over the years, revolutionized what was once considered an antiquated business. While the Pierless team prides itself on cultivating close personal relationships on the docks and in the kitchen, the company is also committed to offering a wide variety of fish fare. An investment in the integrity of the fisherman and their catch paired with a culinary reverence for the sea and all its natural resources are what has made Pierless the industry standard.

Keep frozen until ready to use. Defrost in the fridge and cook within two days.

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