Swordfish

The swordfish, also called the broadbill, is the only member of the Xiphiidae family. These large (they reach a maximum size of 14.75 feet) elusive fish are highly migratory and can be found throughout the world’s oceans. As its name implies, this powerful fish is characterized by an upper jaw that extends to form a flat, sharp-edged "sword." This sword-like snout measures at least one-third the length of its body. An interesting fact about swordfish: by the time they reach adulthood they lose all their scales and teeth.

Swordfish is a particularly popular fish for cooking. Swordfish meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier. The two main colors of swordfish meat are white and pink. Grilling, broiling or pan-frying are traditional ways of cooking swordfish.

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