(Xiphias gladius)
Swordfish are also known as broadbill, broadbill swordfish or shutome in Hawaii, are the most widely distributed of all billfish in the Pacific Ocean. Concentrations of large swordfish a round the Hawaiian Islands north of Oahu produce catches from April through July. Commercial catches are possible for several months preceding this period, usually at farther distances north of the Hawaiian Archipelago.
The flesh of swordfish may vary from pale to pinkish, probably depending on diet prior to capture. In either case, good quality is indicated by red blood lines (i.e., blood meat) bordering the loin or fillet. Swordfish has a firm texture. When cooked, the flesh is tender and very mild in taste, except for the rind area just under the skin.
Swordfish is very high in Omega 3 Oils, higher than any other open ocean fish with the exception of salmon.
Swordfish reached a milestone in sustainable harvest this year. The swordfish population reached 99% sustainable harvest in 2007.
Swordfish is ideal for grilling.
