21-Day Dry-Aged Swordfish Steaks

21-Day Dry-Aged Swordfish Steaks21 Day Dry Aged Swordfish Steaks redefine what premium seafood can be. Naturally dense and steak like, swordfish (Xiphias gladius) is one of the few fish that can withstand extended dry aging and when handled with expert precision, the results are extraordinary. Our store is one of only five places in the United States that specialize in dry aging fish, operating under tightly controlled temperature, humidity, and airflow conditions. Over 21 days,

21-Day Dry-Aged Swordfish Steaks redefine what premium seafood can be. Naturally dense and steak-like, swordfish (Xiphias gladius) is one of the few fish that can withstand extended dry-aging - and when handled with expert precision, the results are extraordinary.

Our store is one of only five places in the United States that specialize in dry-aging fish, operating under tightly controlled temperature, humidity, and airflow conditions. Over 21 days, excess moisture is removed while enzymes concentrate flavor and refine texture, transforming swordfish into a deeply savory, umami-rich protein with exceptional structure and depth.

Cut into thick, center-cut steaks, this dry-aged swordfish bridges the worlds of seafood and meat - ideal for chefs, grill masters, and adventurous gourmands seeking something truly rare.

Product Details

Origin: North Atlantic / Mediterranean (depending on availability)

Species: Xiphias gladius (Swordfish)

Aging: 21 days (dry-aged)

Cut: Center-cut steaks

Condition: Fresh, dry-aged, never frozen

Processing: Precision dry-aging in a controlled environment

Storage: Keep refrigerated at 32-36°F

Shelf Life: Consume within 2-3 days of purchase

Flavor Profile

• Texture: Firm, dense, and steak-like

• Taste: Deep umami with mild sweetness and ocean minerality

• Finish: Long, savory, and clean

Extended dry-aging intensifies swordfish’s natural meatiness while smoothing out any sharp marine notes, resulting in a refined, balanced flavor profile.

Culinary Uses

• Grilling: Exceptional over high heat with a perfect char.

• Pan-Seared: Develops a rich crust while remaining juicy inside.

• Sous Vide + Sear: Ideal for precise doneness and tenderness.

• Luxury Pairing: Pairs beautifully with bone marrow butter, foie gras, or a light caviar garnish.

Pairing Suggestions

• Seasoning: Sea salt, cracked black pepper, olive oil, rosemary

• Sauces: Lemon beurre blanc, caper butter, or light red wine reduction

• Beverages: Full-bodied Chardonnay, light Pinot Noir, or Champagne

Nutritional Benefits

Swordfish is naturally high in protein and essential nutrients:

• Excellent source of lean protein

• Rich in vitamin D, B12, and selenium

• Supports muscle health and energy metabolism

Per 4 oz serving (approximate):

Calories: 170 | Protein: 24g | Fat: 6g | Omega-3: 800mg

Sustainability & Craftsmanship

Our swordfish is responsibly sourced from regulated fisheries and dry-aged in-house under HACCP-compliant standards. Dry-aging swordfish for 21 days requires exceptional expertise - a process few attempt and even fewer master.

Frequently Asked Questions (FAQ)

Q: Is swordfish suitable for dry-aging?

A: Yes. Swordfish’s dense, low-moisture flesh makes it ideal for extended dry-aging when handled correctly.

Q: How does dry-aged swordfish differ from fresh?

A: It has a more concentrated flavor, firmer texture, and a cleaner, steak-like profile.

Q: Can it be eaten rare?

A: Yes. When properly handled, dry-aged swordfish can be cooked medium-rare or even lightly seared.

Q: Why 21 days of aging?

A: Swordfish reaches optimal flavor concentration and texture refinement at 21 days without becoming overly dry.

Q: Can it be frozen?

A: Freezing is not recommended, as it compromises the texture achieved through dry-aging.

21-Day Dry-Aged Swordfish Steaks are a bold statement of craftsmanship - powerful, refined, and unmistakably premium. A true crossover delicacy for those who appreciate the depth of dry-aging beyond beef.