Swordfish

Q: Can you eat Swordfish?

Dense, meaty flesh with a mild, slightly sweet flavor; moderate fat and steak-like texture. Ideal for grilling, broiling, or searing; pairs well with lemon-herb or citrus salsas.

Q: How big does Swordfish get?

Swordfish can grow up to 455.0 cm long and weigh 650.0 kg.

Q: Where is Swordfish found?

Cosmopolitan in temperate and tropical oceans worldwide, including the Mediterranean Sea, Atlantic, Indian, and Pacific oceans. Makes deep vertical migrations between surface feeding and depths exceeding 600 m. Oceanic and neritic zones worldwide in temperate and tropical seas; surface to 650m. Highly migratory, following prey into cold, productive upwelling zones. Rarely found near shores; solitary open-oce

Q: Is Swordfish endangered?

The conservation status of Swordfish is Least Concern according to the IUCN Red List.

Q: What family does Swordfish belong to?

Swordfish (Xiphias gladius) belongs to the family Xiphiidae (Swordfish) in the order Istiophoriformes (Marlins and swordfish).

Abstract

Recognised at once by its long, flattened bill, the swordfish is a powerful, highly migratory predator of temperate and tropical seas worldwide. A solitary open-ocean hunter, it makes deep vertical migrations, descending below 600 metres and reaching depths past 2,800, aided by a specialised organ that warms its eyes and brain for sharper vision in cold, dark water. Its dark, leathery, scaleless body reaches over 4.5 metres and 650 kilograms. Dense and steak-like, its mild, faintly sweet flesh is ideal grilled, broiled, or seared with citrus. Broadly distributed and managed across ocean basins, the species is assessed as Least Concern.