BLOCK ISLAND SWORDFISH

The Salt Cellar’s swordfish is sourced from the waters off Block Island! Just 13 miles off the southern coast of Rhode Island, Block Island swordfish is prized for its clean flavor, firm texture, and remarkable quality. This storied fishing ground—east of Montauk and influenced by cold Atlantic currents—produces some of the finest swordfish available.

Alongside classic swordfish steaks, we feature the rare and highly sought-after swordfish chops. Cut from the collar just below the head, this is one of the most flavorful sections of the fish. Each swordfish yields only two chops, making them a true delicacy more commonly found on fine-dining menus than in retail cases. We marinate the chop and then grilled over mesquite. Swordfish is naturally high in protein and essential nutrients.