Firm and hearty, swordfish grills beautifully. Try a tangy marinade, or simply brush the fish with olive oil or soy sauce. All-purpose steaks can also be broiled, baked, or poached; chunks are delicious sautéed, kebabed, or stir-fried. The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as “pumpkin swordfish,” and command a premium over their whitish counterparts. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
Swordfish have been fished widely since ancient times. Swordfish are not listed as an endangered species by the IUCN. In the North Atlantic, the swordfish stock is fully rebuilt, with biomass estimates currently 5% above the target level.
Swordfish are enormous fish. It is named for it’s long, sword like projection from the upper jaw. A tall, sail like dorsal fin propels this imposing fish through the waters of the world. Swordfish commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,400 lb) in weight. The International Game Fish Association‘s all-tackle angling record for a swordfish was a 1,182 lb (536 kg) specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. They reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years.
Swordfish are ectothermic animals; however, swordfish, along with some species of shark, have special organs next to their eyes to heat their eyes and brain. Temperatures of 10 to 15 °C above the surrounding water temperature have been measured. The heating of the eyes greatly improves their vision, and consequently improves their ability to catch prey. Out of the 25,000+ fish species, only 22 are known to have a mechanism to produce heat. These include the swordfish, marlin, tuna and some sharks.