HomeFish speciesBroadbill swordfish 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. Broadbill swordfish recipes 21 April 2021 Recipe: MSC yellowfin tuna with wonton crackers Learn more about sustainable seafood Read More 18 February 2021 Recipe: Tuna baked in paper parcels These parcels can be prepared several hours ahead of time and removed from the fridge 30 minutes before you’re ready to cook them. Serve the parcels for guests to open at the table, releasing the delicious aroma of… Read More 13 January 2021 Recipe: Korean-style tuna tartare by Neil Perry “This was inspired many moons ago by a wonderful Korean raw beef dish. It’s got great textures – the softness of the tuna and crunch from the cabbage, green onion and pine nuts.” – Neil Perry Recipe sourced… Read More Our fish species Albacore tuna Bigeye tuna Broadbill swordfish Southern bluefin tuna Striped marlin Yellowfin tuna Stay informed Industry news delivered to your inbox every 1-2 weeks First name* Last name* Company Email* NameThis field is for validation purposes and should be left unchanged.