Date: August 24, 2011

The local Pacific swordfish season began in July and so far results have been encouraging. We picked up several nice-sized, high-quality fish from the Chula over this past week to serve our restaurants in San Diego and Del Mar. The boat's owner, Jim Heflin, is a long-time Fish Market friend and he said he expects his and other local harpoon vessels to have similar success for the rest of this summer. It's a little too early to predict, but if the good landings continue, we hope to send some fish up to The Fish Market restaurants in Northern California. The harpoon season typically runs through early October.

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. And the right-off-the-boat quality means a very fresh product on your plate.

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 specialty, but call first to make sure of its availability.