AUSTIN, Texas — Nova Scotia's harpoon fleet is the first swordfish fishery certified sustainable by the Marine Stewardship Council (MSC), and Whole Foods Market (NASDAQ: WFM) is the only national retailer to offer this fresh, mildly-sweet swordfish.
Whole Foods Market will feature fresh MSC-certified harpoon-caught swordfish in July and August. The company's port buyers will be at the dock during the very short season to hand select and grade swordfish as it arrives. Only the highest grade fish will be selected.
"Our direct relationship with the boats in this small fleet plus our careful selection of the highest-grade fish with white meat, a firm texture and bright blood lines that signify optimum temperature and handling, ensures that our shoppers are getting the highest quality," said Dan Rand, port buyer for Whole Foods Market. "Equally as important as the right-from-the-boat flavor is the fact that this small band of fishermen is truly committed to the importance of sustainable seafood. These guys catch mature fish one at a time, which means there's no worry about bycatch of juvenile swordfish or other marine life."
For more than a decade, Whole Foods Market has recognized the MSC as the world's leader in sustainable fishery certification. With its strict standards and rigorous third-party certification – including chain of custody, which verifies that products from certified fisheries are not mixed with products from uncertified fisheries – the MSC supports well-managed, ocean-friendly fisheries that help make sure seafood is available for future generations.
Swordfish steak has a mildly sweet flavor with a moist and meaty texture that almost never falls apart, making it a perfect choice for backyard grilling, broiling, baking and pan-searing.
Cooking tips and recipes, such as Grilled Chili-garlic Swordfish with Bok Choy and Pan-seared Swordfish with Summer Salsa, are available at wholefoodsmarket.com/fish. Swordfish recipe photos are at wholefoodsmarket.com/pressroom/photo-gallery.
Source: Whole Foods Market
