Hook and line caught
$25.00 per pound

Swordfish shows off its most distinctive characteristic—its meaty, almost steak-like texture—when it is grilled. But however you cook it, it's awesome! Plus, it's an excellent gateway fish for those who need convincing that seafood is a delicious (not to mention healthy) alternative protein! 

The swordfish we are offering is hook-and-line caught, a fishing method that yields no bycatch (no other creatures are caught and killed in the process). Swordfish can be baked, broiled, grilled, sautéed, and smoked. It's MSC certified and Seafood Watch rates it a "Good Alternative.” Higher mercury level.

Ocean-based aquaculture, Baja California, Mexico

$29.00 per pound

Pacifico striped bass is the only "true" (non-hybrid) striped bass that is farmed. With a nod to the wine industry and the concept of terroir, Pacifico touts its mastery of meroir, the idea that the local environment—including climate, local nutrients, and other geographical factors—affects the fish's quality and gives it a unique flavor. Pacifico striped bass has received a 4-star BAP (Best Aquaculture Practices) designation, the highest aquaculture award available.

The fish has a semi-firm texture with skin that crisps well when sautéed. This striped bass can be used in many preparations: raw (as sushi), baked, sautéed, or poached. Chefs including Rick Bayless, Stephanie Izard, and Thomas Keller have used it on their menus. Low mercury level. Kosher.