Seafood: Swordfish


The swordfish referred to as a “sport fish” in that it’s a thrill to hook when deep-sea fishing. The largest recorded swordfish caught by an angler weighed in at over 1,110 pounds and was nearly fifteen feet long. An extremely fast swimmer, they use their “sword” to slash at fish, not to harpoon them. A solitary swimmer, the swordfish is usually caught using the long line method by commercial fishermen, and is typically found in the warmer waters. Since they are such great fighters when hooked, their sword, (referred to as a “bill”) can be a cause of great concern, especially close to the boat.

Incredible tales involving the swordfish trying to become unhooked or escape a larger predator such as a shark abound. One such instance involving a nearly dead shark being found with the broken-off bill of a swordfish stuck in its head has certainly inspired many a fish tale.

Swordfish has a steak-like texture, firm and white and excellent for grilling. Higher in oil content than many other large fish, the swordfish is also high in protein, vitamin B-12 and zinc.

Because of its expected life span of nine years, the mercury levels are higher and the EPA and FDA both warn that this fish is not recommended for young children or expectant mothers.

Monterey Bay Aquarium Seafood Watch
The Monterey Bay Aquarium Seafood Watch rates the Pacific and Atlantic swordfish as a “Best Choice” since it’s caught on either a long line or harpooned.



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