"America's One-Stop-Shop for Seafood."
Retail Site »       Questions? (617) 946-9850

Sustaining the Swordfish

Sustaining the Swordfish

Doing Our Part to Protect the Supply

For as hardy and intrepid as swordfish are, they still call for some careful management to make sure our supply is always where our customers want it to be. Even though the swordfish is pretty near the top of the ocean food chain, it takes conscious care and some regulation to make sure our supply is sustainable.

Today, only about one-third as many swordfish are caught as 25 years ago, because their goodness and popularity led to some over-fishing back then. We were instrumental in setting some limits, and the North Atlantic swordfish population is considered to be fully recovered.

We became founding members when Sustainable Seafood LLC was formed in 2012, and we went to work to get certification from the Marine Stewardship Council for the U.S. North Atlantic longline swordfish fishery. MSC certification meant determining what sustainable practices should consist of, living up to them, and helping make sure the standards are met by others, too.

Because a prosperous ocean is essential to our own lives and livelihood, Boston Sword & Tuna focuses on fisheries that manage their catch to ensure the supply will stay viable as our future unfolds. That’s always and ongoing. And swordfish are a good example of our commitment to be a different kind of sea-to-home online fish market.

Taking Care of Our Home Fishing Grounds

Swordfish are found throughout the “seven seas”, and most are caught using long, trailing lines. Nations and cultures all over the world value this substantial, mild, meaty fish, and, as a result, at times they have been over-fished, particularly in Asia and around the Mediterranean. Our North Atlantic stocks have been allowed to regenerate over the past several years, so we are able to source “local” fish during much of the year.

Sustainability in swordfish calls for avoiding some fishing grounds, and some specific times of the year. We avoid sourcing swordfish taken by any other method than long-line.

The Difference: What Happens After They are Caught

It’s arguable that swordfish are a lot alike when they’re in the ocean – muscular loners who prowl long distances to feed. What makes them different at the table is how they are handled once they’re caught.

To be your best fresh seafood market online, we make sure our fisheries are fast and cold at this phase of the catch. The range of temperatures our East Coast swordfish experience in life ranges widely, but we make sure that once they’re caught, they are continually on their way to you with the utmost care, including temperature control.

Swordfish is caught year-round, but the most plentiful supplies on the East Coast come fall to winter, so now is a good time to put your order in. We’re always working to find the best, and to get fresh fish overnight to your door. Just rely on us for gourmet fresh seafood home delivery online. You can be sure we did our part for sustainability.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.