| Market Names |
Swordfish, Broadbilled Swordfish, Broadbill |
| Where Caught |
US, Canada, and many countries of the South Pacific. |
| How Caught |
Wild captured by drift gillnets, longlines, harpoon and handlines. |
Swordfish
The Swordfish, like Marlin, Spearfish and Sailfish, are known as billfish. Billfish refers to the sword-like projection of its upper jaw. Swordfish is known for its sharp pointed bill, which is used for protection and hunting prey. It is a highly migratory billfish prized for its fighting ability by sports fishermen and prized by commercial fisherman for its economic value.
The Swordfish harvest is regulated by the International Commission for the Conservation of Atlantic Tunas (ICCAT). The ICCAT regulates the catch limits of all tuna and tuna-like species, which include the Swordfish.
Monterey Bay Aquarium Seafood WATCH® states Swordfish caught by harpoon and handline in U.S., Hawaiian, Canadian, North Atlantic and East Pacific waters is a "Best Choice" while imported Swordfish caught using longlines, Swordfish from the Mediterranean and Swordfish caught by gillnet in South America are rated "Avoid". Swordfish caught by longline in the U.S. Atlantic and Hawaii and by drift gillnet in California are rated "Good Alternative." Swordfish caught by harpoon and handline in the Indian Ocean, South Atlantic and Pacific, except for the eastern Pacific, as "Good Alterntive."
| Sources | |
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Species NameXiphias gladius |
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SourceThe domestic supply of Swordfish comes from the waters of Hawaii, California, Florida and Mexico. Imported Swordfish primarily comes from Chile, Brazil and Caribbean countries. |
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SeasonalityThe supply is year-round, with increased supply in the summer and fall. |
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Fishing MethodWild Capture Swordfish are caught utilizing drift gill nets, longlines, harpoon and handlines. The most common method is longline. |
| Features | |
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FlavorSwordfish is moist and flavorful with a slightly sweet taste. Its moderately high oil content lends a firm, meaty texture. |
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Dietary InformationSwordfish is an excellent source of Selenium, Niacin, and Vitamin B12. |
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AppearanceThe skin should be firm and range from white/silver to dark gray to black. The meat can vary from white and ivory to pink, depending on its diet. The meat is smooth and has a “whirling” pattern, not to be confused with the circular pattern seen in the Mako Shark. |
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FormFresh Swordfish in most typically shipped headless and dressed. Primary processors and distributor / processors fillet into loins and loin / steak portions. |
| Uses | |
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PreparationSwordfish is great for baking and broiling, and perfect for grilling and kabobs. It also smokes well. |
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HandlingFresh Swordfish should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Swordfish loin fillet. Filleted, steaked or portioned product should be stored in a sealed plastic container and surrounded with ice. |
| Market | |
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Pricing ScaleSwordfish prices have increased over the last few years due to dwindling supply and strong demand. Country of Origin, processing methods and quality will all influence prices. |
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Shelf LifeFresh whole Swordfish which has been handled and stored properly should retain optimum quality for 5-7 days. Once the fish is filleted or loined product should be used within 2-3 days. |