Fish
Pacific Swordfish
A tier
Pacific swordfish is Xiphias gladius from Pacific longline and other fisheries supplying Hawaii, California, Japan, and export markets. Flesh remains meaty and mild-rich; quality ranges from excellent fresh Hawaiian fish to variable frozen loins. It is the everyday global swordfish of many restaurant coolers. Grill, broil, or pan-sear steaks; finish with soy-citrus or herb butter. Pacific product is often frozen at sea—thaw slowly and pat dry before a hot sear. Check mercury guidance for frequent consumption.
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pacific fishers took swordfish among large pelagic catches.
Pacific longline expanded US West Coast and Hawaiian swordfish supply.
Global Pacific swordfish trade filled supermarket steak freezers.
Gear modifications aimed to reduce Pacific swordfish bycatch.