A saltwater, slightly oily, flavorful fish. Its light, almost opaque colored meat is sold as steaks or fillets and is available fresh or frozen. Swordfish has a firm texture and a rich sweet flavor. Refrigerate as soon as possible after purchase and use within 24 hours. Suitable for pan-frying, grilling, baking or poaching.
flesh of swordfish usually served as steaks
large toothless marine food fish with a long swordlike upper jaw; not completely cold-blooded i.e. they are able to warm their brains and eyes: worldwide in warm waters but feed on cold ocean floor coming to surface at night
A large predatory fish with a long, swordlike bill at the tip of its snout. Swordfish are famous for their speed and strength. They're also heavily fished for their meat.
Highly popular fish, wonderful on the grill. When buying, look for bright flesh with tight swirls
Swordfish (Xiphias gladius) are large, highly migratory, predatory fish characterized by a long, flat bill in contrast to the smooth, round bill of the marlins. They are a popular sport fish, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood.