Broadbill swordfish

Scientific name: Xiphias gladius

  • Sustainable

    Australia’s catch of Broadbill swordfish from the Eastern and Billfish Fishery is sustainable, as certified by the Marine Stewardship Council.

  • Tasty

    Described as the most “meat-like” of fishes, making it suitable to grilling, frying and baking.

  • Nutritious

    A lean protein source full of omega-3 fatty acids and micronutrients that are vital for a healthy immune system, heart and brain.

Quick facts

  • Broadbill swordfish have long, cylindrical bodies that fade from blackish-brown on the back and sides to light brown on the underside. The membrane of the first dorsal fin is usually black.
  • Adults lack scales, teeth and pelvic fins. Broadbill swordfish have a long bill that they use to stun or kill prey.
  • Broadbill swordfish grow up to 4.5 metres in length and 500 kg in weight. Typically, they are 1.5-3 metres in length and 70-150 kg in weight.
  • Females grow faster and live longer than males.
  • The colour of the flesh can range from white to orange to pink depending on the diet of the fish.

Cooking tips and ideas

  • Swordfish is often described as the most “meat-like” of all fishes.
  • Swordfish 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.

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