This is not your average Swordfish steak. Dry-aged for 1-2 weeks, our Swordfish Tomahawk is cut bone-in along the spine, giving it that dramatic, show-stopping presentation. The dry-aging process deepens the flavour and tenderises the flesh, giving you a richer, more complex bite than fresh Swordfish alone. Sear it hard, let it rest, and serve it simply. Wild-caught and sustainably sourced from local waters, it arrives fresh and ready to cook – no defrosting, no fuss.