If you think you do not like swordfish, you probably have not had it fresh off the Hawaii auction. Ours is a different fish entirely: meaty, mild, and buttery, the kind that grills like a great steak.
What is shutome
Shutome is the Hawaiian name for swordfish, a large open-ocean fish also known as broadbill. When it reaches a clean, faintly pink sashimi grade, the islands call it shutome, and it is prized for a dense, meaty texture and a mild, gently sweet flavor.
What it tastes like
Mild and slightly sweet, with a firm, steak-like density and a natural buttery moisture when it is fresh. It does not have the strong, dried-out quality people remember from mediocre swordfish. Fresh shutome is a different experience.
How to cook it
Swordfish is built for the grill. Cut it thick, like a steak, oil it well, and cook it over high heat to just done, pulling it while the center is still moist. It also sears beautifully in a hot pan and takes bold marinades. At true sashimi grade, thin slices are excellent raw.
How we source it
We select our swordfish off the Honolulu auction and grade it the way we grade for the islands' best kitchens, then cut it to order and ship it cold.
How to buy Hawaiian swordfish
Shop our Hawaiian swordfish sashimi cut, or browse the full whitefish selection. For other firm, grill-friendly fish, see our guide to ono.
Shop SwordfishCommon questions
What is shutome?
Shutome is the Hawaiian name for sashimi-grade swordfish, also known as broadbill. It is meaty, mild, and slightly sweet.
Can you eat swordfish raw?
Yes, at true sashimi grade swordfish is excellent raw, thinly sliced. Ours is graded for raw service and kept cold from the auction floor.
How do you cook swordfish so it is not dry?
Cut it thick, cook it hot and fast, and pull it while the center is still moist. Overcooking is the only thing that dries out good swordfish.
Selected by Ham. Honolulu since 1981.