Common Names: Swordfish, Broadbills, Emperado
AVAILABILITY Frozen Fresh
Year Round Availability
CATCH and COUNTRY of ORIGIN
Handlines, Harpoon, Longline, Rod & Reel
Hand carved sides
Mild, fresh flavor with firm texture and large flake. Medium fat content. Raw fish should be opaque pink in color and cooks up white/gray.
Grilling, Roasting, Broiling, Pan Searing, Steaming, Poaching, Braising, Smoking.
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.
Swordfish is a thick meaty flesh, it is good prepared, baked or grilled, and many Tuna recipes will work well with Swordfish. Swordfish can also be marinated before cooking or grilling and may also be cooked from a frozen state.