Recognizable by its long sword-like bill and smooth (scaleless) skin, the swordfish lives on both sides of the Atlantic; it travels far afield and is fished in both coastal and offshore waters with long lines or harpoons. It can weigh up to 415 kg (913 lb.)

Fishing season: summer and early fall

Swordfish naturally vary in color. The differences in flesh color are dependant on the diet of each swordfish. Atlantic swordfish may have pinkish color while Pacific swordfish may be creamy white. However, all swordfish turns white when cooked.

Nutritional value per piece (3.5 oz. / 100 g)
Calories: 164. Protein: 26.9 g. Carbohydrate: 0.0 g. Total Fat: 5.4 g. Fiber: 0.0 g.
Excellent source of: Selenium (65.4 mcg), Niacin (12.5 mg), and Vitamin B12 (2.1 mcg). Good source of Zinc (1.5 mg)é

To Buy
Swordfish comes as steaks or loin pieces. Look for flesh that is firm, moist and has a pleasant fresh smell.

The color of quality swordfish varies from white to pinkish-beige, but if it is tinged with brown, that’s a sign of an off flavor. Swordfish do have dark meat along with the white, but it should be cherry-red, not brown.

Shark is sometimes sold as swordfish, but it’s easy to tell the difference. Swordfish steaks have four whorls in the meat and smooth skin around the edges. Shark meat has an unsymmetrical grain and rough skin.

To Store
To store swordfish, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Swordfish will store well this way for up to two days.

Fresh swordfish can be frozen for up to four months provided your freezer is at zero degrees or colder.
Swordfish does not freeze well, although some frozen-at-sea fish maintains its good quality.

Cooking
Swordfish has a mild taste and a meaty texture. It is considered as a fatty fish.

The hearty texture of the swordfish is well suited to grilling, broiling, sautéing, and baking.

The secret to successful swordfish cookery is to not overcook it. To test for doneness when cooking, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature in the center of the steak should be 145°F.

Most swordfish should be cooked as skinless fillets, steaks, or chunks, as the skin is tough and strong tasting.

Barbecuing: Cook swordfish for approximately 10 minutes per inch of thickness over a hot grill or in a 450-degree oven. Be sure to turn the swordfish steaks so they cook equally on both sides.

Enjoying
In the Torremolinos region of southern Spain, you'll find smoked swordfish served like smoked salmon, with capers, hardboiled eggs, oil, lemon, etc. It's a delicious, sophisticated product, served fanned out on large round platters with numerous garnishes.

One of the most popular methods for cooking fish in Spain is a la plancha, or on a steel plate. Whole fish is prepared with an incision made in the thickest part of the fish before grilling.