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What is it?
A firm, succulent and meaty fish whose texture can be compared to that of tuna. Swordfish is a bill fish with a deep iron-grey skin, slim body and long ‘sword’ or bill as the upper jaw.
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Preparation Options
Swordfish is mainly sold as steaks. It dries out quite quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce.
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Is it sustainable?
Our Swordfish comes from the Indian Ocean the stock in this area is quite healthy but it is subjected to high fishing pressure.
