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.

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.

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.

Tuna niçoise salad by Jason Staudt of Stokehouse Restaurant.