Harpooned Swordfish
dennis — Sun, 08/16/2009 - 12:05

It's not often your dinner was hunted down and killed with a spear. But tonight you can have local harpooned swordfish at Sea Rocket. Brian Sims harpooned a 200+ pound swordfish yesterday and it's on our menu starting Sunday evening.
During the winter, we get a lot of local net caught swordfish. You may remember Elena's 2 day adventure on Drew's swordfishing boat. Local gillnetted swordfish is cool, but harpooned swordfish is really special. It's listed as a "best choice" by the Monterey Bay Aquarium Seafood Watch because there is no possibility of by-catch. The fact that the fish doesn't struggle in the net actually improves the flavor of the meat. Plus there's something about having a person physically hunt down an individual animal for your dinner that's very unique. This is not mass slaughter. This is a one on one affair.
Come try some of this special fish at Sea Rocket before it's all gone!







Harpooned Swordfish
Local Fish Fan (not verified) — Sun, 11/22/2009 - 15:36I so appreciate that you are supporting harpooned swordfish. I grew up in San Diego, and my uncle was a local fisherman who harpooned swordfish for many years. Not only is the flavor is better, but the fish is killed quickly. I missed on trying some, but I hope you will continue to source harpooned swordfish.
whenever we can
admin — Fri, 11/27/2009 - 23:49Hi there,
We definitely love the swordfish too! So we'll jump at the chance to get more of it on the menu whenever we can...just stay tuned, or call in once in a while to see what our market fish happens to be.
swordfish hunter
Anonymous (not verified) — Tue, 09/15/2009 - 20:28Fresh and local fish--I love it. The dude seems like he knows what he's doing. What's the best way to prepare swordfish?
how to cook it
admin — Fri, 11/27/2009 - 23:51We like to cook fish really simply- swordfish holds up to grilling really nicely- just put a light coating of olive oil on it and throw on some salt and pepper. It's also delicious pan-seared, which is typically how we prepare all of our market fish fillets- they stay nice and juicy that way (and some fish falls apart on the grill) but with swordfish either one works!
That is so cool! Thanks for
RT (not verified) — Tue, 08/18/2009 - 09:39That is so cool! Thanks for sharing.
I'm going to try and make it
Eva (not verified) — Sun, 08/16/2009 - 23:38I'm going to try and make it in for some of that swordfish tomorrow evening. Hopefully there is a slab left with my name on it!! Love that you guys get the footage that you do of your fishing.