Swordfish is firm in texture and moderate in fat content. When cooked, Swordfish exudes a sweet flavor with a dense meaty texture, making it an excellent grilling fish. This versatile fish can also be broiled, baked or poached. Swordfish is a great example of effective fishery management; the once severely over-fished northern Atlantic stock is nearly fully re-built and continually monitored through fishing quotas to insure the sustainability of this great fish. 

A light and tasty treat made with cooked baby shrimp, shell pasta, celery, bell pepper, mayonnaise, dijon mustard, cocktail sauce, lemon juice, dill, salt, pepper and paprika.

Tuna is rich in omega-3 fatty acids, among other valuable nutrients. Tuna steak is very different than the canned version, and is often served cooked rare, crusted with spices or sesame seeds.