Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking. Swordfish steaks have a whirling pattern and shouldn’t be confused with the mako shark’s more circular meat pattern. Swordfish also has a smooth skin; mako’s is rough.
Bake, Broil, Grill, Smoke
January - December
Australia, Brazil, Canada, Chile, Costa Rica, Italy, Japan, Mexico, Singapore, South Africa, Spain, Taiwan, United States, Uruguay