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.

The Worldwide Gourmet

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.