Swordfish

Scientific name:  Xiphias gladius
Market name:  Swordfish
Common names:  Broadbilled swordfish, broadbill, espada, emperado

The Swordfish Story

There is only one species of swordfish, Xiphias gladius. This nonschooling fish roams temperate and tropical seas worldwide and is hunted by more than 30 nations. Swordfish  harvesting is governed by the International Commission for the Conservation of Atlantic Tunas. U.S. Atlantic fishermen operate under a strictly enforced ICCAT quota, but not all ICCAT nations observe their quotas. Swordfish grow to over 1,000 pounds but average 50 to 200 pounds. Most are caught by longline, the rest by gillnet and a very small amount by harpoon. The fishery is conducted at night (except the harpoon fishery). The best catches from the longline fleet come on the full moon, when nights are bright and swordfish are feeding heavily. Thus, the best catches occur during the final quarter of the moon. The opposite is true for gillnet fisheries. The darker the night, the better the fishing (because swordfish can’t see the net).

Product Profile

Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content, lending to a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking.

Swordfish flesh should be firm, and cut surfaces should be free of ragged edges. Discolored, dull skin is a sign of mishandling or dehydration. Generally speaking, longlined fish are considered the best. Frozen-at-sea swordfish, known as “clipper,” is often a high-quality product and less expensive than fresh sword, which can be less fresh than FAS.

You Should Know...

Swordfish steaks have a whorling pattern and shouldn’t be confused with the mako shark’s more circular meat pattern.  Swordfish also has a smooth skin; mako’s is rough.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
Calories 121
Fat Calories 36
Total Fat 4.0 g
Saturated Fat 1.1 g
Cholesterol 39 mg
Sodium 90 mg
Protein 19.8 g
Omega-3 0.6 g

Cooking Tips

Any recipe that works for tuna will work for swordfish. While traditionally swordfish is served baked with a slice of lemon, more chefs are preparing it in ways that stretch it, like swordfish kebabs with dipping sauces. Swordfish is excellent for marinating and grilling. It can also be easily cooked from a frozen state. For moist grilled swordfish, select steaks that are at least 1 l/4-inches thick. Baste with olive oil and lemon juice before and during cooking.

Substitutions: Halibut, Mako shark, Yellowfin tuna

Cooking Methods

Bake, Broil, Grill, Smoke

Primary Product Forms

Fresh

• H&G
• Sides, or “halves”
• Loins, or “quarters”
• Steak-ready loins
• Wheels
• Chunks, slabs or sections
• Steaks

Frozen

• H&G
• Sides
• Loins
• Steak-ready loins
• Wheels
• Chunks
• IQF steaks

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