This large food and sport fish is found in temperate waters throughout the world. Swordfish average between 200 to 600 pounds, though some specimens caught weigh over 1,000 pounds. They have a distinctive saillike dorsal fin and a striking swordlike projection extending from the upper jaw. Their mild-flavored, moderately fat flesh is firm, dense and meatlike, making swordfish one of the most popular fish in the United States. Fresh swordfish is available from late spring to early fall, whereas it's available frozen year-round. Both forms are sold in steaks and chunks. Because it's so firm, swordfish can be prepared in almost any manner including sautéing, grilling, broiling, baking and poaching. See also fish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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A Guide to Buying and Cooking Swordfish

A guide to buying and cooking swordfish.

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