Swordfish
Xiphiidae gladius
A powerful, fast-swimming predator found in warm and temperate seas around the world, Swordfish has rich, buttery flavor and a dense, firm, juicy texture—made for steaks, high-heat cooking, and bold flavors.
Range
Oceans world-wide
Method of Capture
Harpoon, Palagic Longline, Gillnet
Seasonality
Year-round
Size Range
50 pounds to 300 pounds
Sustainability Consideration:
Populations in the Atlantic have shown signs of recovery after regulations and are closures enabled them to. Pacific populations appear to be healthy according to catch size, and there are Federal and State regulations. Use of circle hooks and dyed bait mitigates turtle capture and proper mesh on gillnet allows immature fish to escape.
Flavor & Texture:
Rich, buttery, and hearty flavor with a dense, firm, juicy texture—one of the most “steak-like” fish you can cook.
Seafood Cooking Tips
Swordfish is built for bold, high-heat cooking and also works in raw and cured applications when extremely fresh:
- Grill – Classic thick Swordfish steaks over medium-high heat; brush with oil, season well, and avoid overcooking.
- Sauté / Pan-sear – Brown in a hot pan and finish with citrus, herbs, capers, or olive-oil based sauces.
- Broil – Marinate and broil until just cooked through and lightly caramelized on top.
- Olive-oil poach / confit – Gently poach in seasoned oil for a silky, rich texture.
- Smoke – Dense flesh takes beautifully to hot smoking.
- Serve raw (very fresh) – Slice for crudo, sashimi, or lightly cured preparations.
Because Swordfish is naturally dense and lean-rich, pull it from the heat as soon as the center turns opaque and just yields to gentle pressure so it stays moist, not chalky.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
