Swordfish

Xiphias gladius

Common Names: Swordfish, Broadbills, Emperado

AVAILABILITY Frozen Fresh

SEASONAL AVAILABILITY

Year Round Availability

CATCH and COUNTRY of ORIGIN

Handlines, Harpoon, Longline, Rod & Reel
USA

SIZING

Whole fish
Hand carved sides
Portions

FLAVOR PROFILE

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.

COOKING TECHNIQUES

Grilling, Roasting, Broiling, Pan Searing, Steaming, Poaching, Braising, Smoking.

PRODUCT INFO

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.