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Shutome (Broadbill Swordfish)
(Broadbill Swordfish) - This ferocious migratory fish is caught off the island of Oahu between April and July and is caught by commercial vessels in waters far north of Hawaii. Ancient Hawaiian's feared this fish because in the process of being landed they would often strike and pierce canoes. Though Swordfish and Marlin are similar in look and habitat, Swordfish tends to have a richer flavor, higher oil content, and a smoother texture that is preferred and brings a premium price for fish in the 100 - 300 pound range. The majority of current Hawaiian swordfish marketed range between 80 and 300 pounds though they can get as large as 600 pounds.
Scientific Name:
Xiphias gladius
Seasonal Availabiliy:
January-May
Cooking Preparations:
- Bake
- Boil
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
Lb Size: 30-300 |
Yield: 50-55 |
Recommended Recipes:
- Broiled Shutome On Black Turtle Beans wi By: Chef Tim Le Restaurant: Sheraton Waikiki Hotel
- Seared Hawaiian Shutome with Basil in a By: Chef Chef Roy Yamaguchi Restaurant: Roy's Restaurant - Honolulu
- Mu Style Steamed Shutome with Hawaiian S By: Chef Ben Marquez Restaurant: Hyatt Regency Maui