A firm, succulent and meaty fish whose texture can be compared to that of tuna. Swordfish is a bill fish with a deep iron-grey skin, slim body and long ‘sword’ or bill as the upper jaw.
Named for their long, pointed bill, the sword can reach about a third of its body length.
Swordfish is available all year round and most often filleted or boned into loins at point of landing. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, and garlic.
Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.