Swordfish are geographically divided into several Atlantic, Pacific, and Indian Ocean swordfish groups, but they all belong to the same species. Swordfish (Xiphias Sword) they are large apex predators known for their namesake sword-shaped bill. They capture prey by cutting this “sword” and are not afraid to use it to make any threat. Their powerful bodies and extra-large eyes complement their unique beak, making them an impressive species.
Swordfish swim fast, live short and grow large. They reach maturity within 4 years and large females can weigh more than 1000 pounds. They also lay eggs several times a year as they very rarely live more than a decade.
North Atlantic swordfish migrate thousands of miles along the east coast of the United States and Canada each year. They move from breeding grounds in warm waters to feeding grounds in colder waters. Less is known about the migration of the Pacific variety, but tagging programs based on NOAA data suggest they swim past Hawaii as they move east toward the U.S. West Coast.
How swordfish are harvested
Historically most swordfish were caught using a harpoon, which could be dangerous on a small boat if the fish was merely injured. There are thousands of accounts of ships being damaged and fishermen being killed by swordfish.
Commercial fishermen today primarily use pelagic longline gear to harvest North Atlantic fish, but rod and reel gear, harpoons, and buoys are also used. The use of large circle hooks and certain types of bait are used to reduce the capture and injury of sea turtles. Pacific swordfish are also caught with longlines and harpoons, as well as driftnets, harpoons and buoys along the west coast.
Swordfish are an important commercial and recreational fish. The average size caught in the fishery is 50 to 200 pounds, but can reach several hundred pounds toward the end of the season. In 2022 commercial swordfish landings were just under 3 million pounds each for Atlantic and Pacific landings. Recreational landings for each coast exceeded commercial landings by approximately one million pounds. Recreational landings of Pacific fish may not be sold.
According to NOAA’s 2017 stock assessment, North Atlantic stocks are not overfished or overfished. West Coast populations are managed in two stocks: NOAA’s 2014 assessment considers the eastern Pacific Ocean stock not overfished but currently subject to overfishing. The 2018 NOAA assessment considers the central and western North Pacific Ocean stock “not overfished and not subject to overfishing“.
Buy swordfish
Swordfish can be found year-round in the form of frozen steaks or in previously frozen portions at fish markets. Fresh swordtail is plentiful during the summer months along the East Coast of the United States, while fresh Pacific swordtail is available year-round from Hawaii and the West Coast. It is a hearty fish that is becoming increasingly popular for its flavor and good oil content. Large steaks can be expensive, but many seafood vendors offer smaller cuts during the season. These are often seen on summer menus as swordfish skewers.
Larger fish, just like tuna and shark, can have high concentrations of methylmercury and should be eaten in moderation.
This large, powerful fish has a meaty texture and a savory, but not strong, flavor. The raw pulp can range from grayish-white to pink to vibrant orange. This is known as “pumpkin” swordfish and is due to the fish gorging itself on shrimp. The so-called “bloodline” on fresh steaks should be bright red or pink. If it’s not vibrant or dried out, it’s old. Additionally, this bloodline turned almost black after freezing, so you can tell if the exposed steaks are fresh or previously frozen.
Whether fresh or previously frozen, swordfish will cook to a beige color and will also make a nice crust with grill marks or pan-seared. The flavor and texture give swordfish a certain versatility: it is delicious accompanied by a tasty sauce or breaded. However it can shine best prepared simply grilled with olive oil, lemon, salt and pepper.
Historical Recipe: Sautéed Swordfish: (1914)
Cut a slice of swordfish into triangular-shaped pieces, dip it in the egg and sifted soft breadcrumbs and brown it in the salted pork fat. Arrange around a mound of mashed potatoes and pipe the mashed potatoes between and over the fish pieces.
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