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Atlantic Swordfish

$25.99

15-17 ounces
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: Rod & Reel 
  • Delivered Frozen


Red's Best Seafood, Boston MA

Headquartered on the historic Boston Fish Pier, Red’s Best was founded in 2008 to serve fishermen from local coastal communities in the USA. We aggregate catches, networking small boats with proprietary technology to form a large market presence, leveling the global playing field. We sustain the livelihoods of American fishermen while sustaining fisheries for harvest. Red’s Best connects you to your fishermen and tells the story of every catch.

Red’s Best was founded in 2008 by Jared Auerbach. As a young fisherman from Boston, Jared worked on commercial vessels in Alaska and Cape Cod during the early 2000’s. He worked alongside hardworking fishermen and saw that with the advent of industrial technology and the governmental regulation of open oceans, traditional fishing communities and family fishing businesses began to struggle for survival.

He also saw the abundance of species available to us in New England’s pristine cold waters. He set out to create a way for consumers to have direct access to the freshest seafood. He envisioned a brand that would represent each and every fisherman and the pride of the profession. Red is every fisherman.

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

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