Swordfish
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Swordfish Flavor Profile
Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. All Swordfish turn beige in color after cooking.
FDA Note: Swordfish have high levelsof methyl-mercury so the FDA advises that pregnant women, nursing women, women of childbearing age and young children avoid eating swordfish.
Alternate Names
Broadbill, Espada, Emperado
Swordfish Description
Swordfish have a long beak resembling a sword. They can grow to almost 15 feet long and weigh as much as 1400 lb, but average size is 50 - 200 lbs. Swordfish eat small tuna, barracuda, dorado, squid, mackerel, flying fish, rockfish, hake, and other fish.
Range & Habitat
Swordfish is available in oceans worldwide.
Typical Wholesale Products
H&G, Sides (Halves), Loins (quarters), Steaks
Fresh Swordfish Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability. Frozen available all year long.![]()
Swordfish Yield Factors
| Item | To Skn/On Fillets | To Skn/Off Fillets | Notes |
| Whole Head/On gutted | |||
| Whole Head/Off gutted | 78% | 64% | Trimmed means bloodline removed |
| Skin/On Loins | 85% |
Swordfish Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving.
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| National Marine Fisheries Service | Seafood Watch | |


Comments [ Add a Comment ]
Thank-you Tanantha! I'm always looking for useful content to add.
Oh wow, I didn't know swordfish wasn't recommend for pregnant women, and kids! Great info here!
Thank-you Magic! Swordfish is a wonderful fish. I use the yield % here for my plate costing.
One of my very favorites, love the info here.