Swordfish, who one also calls broadbill in some parts, are great, always moving hunters among the fishes, that clearly stand out because of one unique trait: its long, flat, sword alike beak. Interesting fact is that although it looks quite a lot like the marlin, the Swordfish really belong to its own whole family, Xiphiidae, what makes it the only member of that group. Moreover, it enjoys huge popularity among sporting fishers.

Such fishes swim very quickly and have sharp sight, that helps them chase and seize prey below. If they notice something, they swing their beak as if a weapon to strike it. Here something wonderful: fully grown Swordfish do not own neither scales neither teeth in the jaw, so they probably only swallow their prey whole after that first blow.

All About the Swordfish

One commonly finds their bellies entirely filled with little fishes like mackerel, squids and various deep-sea crustaceans, that they managed to seize.

The Swordfish adapt well to different water temperatures. It has special brown tissue beside the eyes, that works like a heater, keeping the brain and eyes warm even in cold water. The majority of adults reach around ten feet in length, although some copies pass that.

They are very fierce… Fully grown ones already were observed killing big sharks, and even exist proved cases, when one Swordfish punctured fully grown sea boats. Worth noting, that they hunt alone, rarely in groups.

The main feeding happens overnight.

Fishers seize Swordfish by means of long-line ships threw the Atlantic, Pacific and Indian Oceans. The main fishing happens overnight, when that fish climbs more near to the surface. During the day, it usually stays in warmer, middle-water depths.

When one buys seafood stuff, the wild-caught north-atlantic Swordfish from United States is good option, it is well managed and controlled, so one does not help overfishing.

In the kitchen, the Swordfish deserved the nickname “steak of the sea” because of its rich and meaty make-up. Its flesh stays firm without being too dense, and the flavors are nicely light, absolutely not fishy. The texture falls a bit between beef and pork, with only a trace of sweetness.

There are no little bones hidden inside, what is a big advantage. Thick slices grill well or fry in warm oil, but one must mind, because it is lean, overcooking dries it very quickly.

One can fry Swordfish in a pan or lay it on the grill in high heat. Many folks like it nearly like rare steak. In south Italy, one prepares it “sott’olio”, that is a traditional way with local olive oil.

There is also Acqua Pazza, what means “mad water,” a spicy pepper base for Mediterranean stew around Swordfish. Sicily has its own variants, dishes called pesce spada allasiciliana.

Fresh Swordfish should not have that fishy smell. On the other hand, one does not advise it to pregnant women or little children because of the mercury levels.