Date: August 4, 2008

The local Pacific swordfish season began in July and early returns are looking good. The Fish Market’s own vessel, the Pilikia, landed several high quality fish this past weekend and other local harpoon vessels are having similar success. Pilikia Captain Gary Sanson told us that the bountiful supply of squid (a favorite food source of swordfish) in local waters could be contributing to the robust activity. What this means to our guests is an extremely fresh product on their plates.

Swordfish are highly migratory, following the currents of the ocean in search of warm water and food. Their summer home includes the deep waters 30 miles off the Southern California coast. Traveling individually, never in schools, they are selectively harpooned in the time-honored, sustainable tradition that makes it the premier (and most challenging) method of catch.

Our harpoon-caught swordfish is one of the best choices for The Fish Market’s mesquite charcoal grills. Its firm texture yields a moist tenderness and slightly sweet flavor. Please come in and enjoy this seasonal delicacy. The harpoon season typically runs through early October.