Swordfish
Swordfish
When Caught
Swordfish are caught mainly in winter.
Important Features
Wild/Farmed Wild
Habitat Saltwater, Inhabit the open ocean, usually offshore
Recovery Rate Steaks: 60% from headed and gutted striped marlin and 70% from headed and gutted swordfish
Remarks
Swordfish has a higher recovery rate than striped marlin because it is often sold skin on and the belly flap is kept.
Marlins are very popular target species for sport and recreational fishers.
Imports Nil
Common Size 1.5 – 3 m
Overseas Names
CDN: broadbill swordfish, espadon; D: Schwertfisch; DK: svÊrdfisk; GB: broadbill; J: dakuda, medara, meka, mekajiki; NZ: broadbill, broadbill swordfish, paea; RCH: albacora, pez espada; USA: broadbill, broadbill swordfish; ZA: broadbill, swaardvis; General: swordfish
Grading Rarely graded although swordfish are sometimes graded as below
Nutrition Facts
per 100g of raw product
| Kilojoules | 512 (122 Calories) |
| Cholesterol | 180mg |
| Sodium | 102mg |
| Total fat (oil) | 7.7g |
| Saturated fat | 33% of total fat |
| Monounsaturated fat | 37% of total fat |
| Polyunsaturated fat | 30% of total fat |
| Omega-3, EPA | 371mg |
| Omega-3, DHA | 541mg |
| Omega-6, AA | 423mg |
Cooking Ideas
| Bake | Deep Fry | |
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Smoke | Steam/microwave |
Billfishes swordfish and striped marlin are becoming more popular foodfishes in Australia. While grouped together under the name billfish , they have distinctive textures and flavours.
Swordfish is often described as the most meat-like of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking.
Striped marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness. Marlin is delicious smoked and is a common entrÈe.
Flavour Medium
Oiliness Medium or extremely high, Swordfish has one of the highest oil contents of any finfish.
Moisture Dry to moist, Striped marlin is usually medium or dry; swordfish is moist or medium. Both quickly become dry when overcooked.
Texture Firm
Flesh Colour swordfish pink or off-white. Flesh white when cooked.
Thickness Rarely filleted due to their size, but thick
Bones Usually boned-out, occasionally with obvious backbone at centre of cutlet
Suggested Wines
Serve swordfish with a fuller style of wine such as a marsanne or an oaked chardonnay.
For something out of the ordinary, try marlin with a youthful shiraz with plenty of pepper and light on wood. Alternatively, a sparkling red made with single varietals shiraz, merlot, or malbec is excellent with Thai-spiced marlin.