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.
Typical Cooking Methods
Broadbill, Espada, Emperado
Swordfish Description (Xiphias gladius)
photo by www.honolulufish.com
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.
Knowing how to purchase quality seafood is one of the things which makes a chef successful. Fresh Swordfish loins should be ivory in color and have a translucent quality. Previously frozen loins will be whiter and have an opaque rather than translucent quality about the flesh. The bloodline should be red, not brown or black. If there are red spots in the flesh it indicates that there are broken blood vessels and the fish was over-stressed at capture–return it for another piece.
Range & Habitat
Swordfish is available in oceans worldwide.
Fresh Swordfish Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.
Swordfish Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Head/Off gutted||78%||64%|
|Skin/On Loins||—||85%||If you have additional yield info on this fish please leave a comment below.|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Typical Swordfish Wholesale Products
H&G, Sides (Halves), Loins (quarters), Steaks
Swordfish Sustainability Info
|Name||Alternate Names||Catch Method||Catch
|Swordfish, Xiophias gladius||Broadbill, Espada, Emperado, Shutome||Wild – Harpoon, Handline||Hawaii||Elevated|
|US – Canada, East Pacific, North Atlantic|
|Wild – Drift Gillnet||California|
|Wild – Longline||US|
|Wild – Longline, Harpoon, Handline||Indian Ocean|
|Wild – Longline, Harpoon, Handline, Drift Gillnet||Mediterranean Sea|
|Wild – Longline||Imported|
|Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.|
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended
based upon a 6 oz (171 grams) raw edible serving.
National Marine Fisheries Service
Comments from before Site Migration
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.
Related Pages Index
- Fish Index
- Fresh Fish Availability Infographic
- Alaskan Pollock Flavor Culinary Profile
- Amberjack Fish
- Arctic Char
- Atlantic Pollock Flavor Culinary Profile
- Barracuda Fish
- Basa Fish
- Black Drum Fish
- Black Sea Bass
- Chilean Sea Bass
- Corvina Fish
- Dory Fish – John Dory
- Dory Fish – Mirror Dory
- Escolar Fish Culinary Profile
- Gold Spotted Sand Bass
- Grouper Fish
- Hake Fish
- Hapu – Hawaiian Sea Bass
- Hebi – Spearfish Fish
- Hiramasa Kingfish
- Marlin – Blue Marlin Kajiki
- Marlin – Striped Marlin Nairagi
- Monkfish Culinary Flavor Profile
- Onaga – Hawaiian Red Snapper
- Opah Fish
- Red Drum Fish
- Red Snapper
- Sablefish-Black Cod
- Salmon Varieties
- Sea Bass Varieties
- Skate Fish
- Sole Varieties & Species
- Striped Bass
- Swai Fish
- Tilapia Fish
- Tuna Varieties
- Uku – Hawaiian Uku, Jobfish
- Wahoo (Ono) Fish
- White Sea Bass
What can you tell me about Hake?