Swordfish is one of the US's greatest success stories in national and global fisheries management. In the 1990s, the species was considered overfish; in 1999, an international revitalization plan was adopted by the International Commission for the Conservation of Atlantic Tunas. With catch limits and the closing of some fishing grounds, the species was successfully revitalized, and now is considered "one of the most sustainable seafood choices." Swordfish are one of the fastest predators in the ocean and grow quickly. Their name is inspired by their long bill that resembles a sword.
Storage and Cleaning
- Your swordfish should feel firm.
- Store the fresh fish in the coldest part of your refrigerator (32 degrees Fahrenheit) for up to two days.
- To freeze your fish, wrap it tightly in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn. Place the wrapped fish in a heavy duty freezer bag if you'd like to go the extra mile! Freezing your raw swordfish will preserve the fish for about 2 to 3 months.
- Swordfish that has been defrosted in the fridge will be good for an additional 1 to 2 days before cooking.
- Cook your fish at 400 degrees for 10 minutes per inch of thickness of the fillet.
- Cook until the meat is opaque and flakes easily (you can check this with a fork).
More on swordfish
Availability? Peak season for swordfish is September through January.
Where? Swordfish can be found all over the world. They possess special eye muscles and a heat exchange system, meaning they can sustain their bodies in a variety of environments. From the tropics to the chilly water, swordfish follow the Gulf Stream of the Western North Atlantic.
Appearance? Swordfish are characteristically known for their long flattened bill that looks like a sword. Generally, their top is darker than their bottom, resembling a black or brown. With a tall, crescent-shaped dorsal fin, it is hard to mistake a swordfish for anything else!
Photo: @vikingvillagelbi, Viking Village fishermen caught swordfish
Last Updated: 01/3/2023