Fish
Xiphias gladius
A tier
Xiphias gladius is the sole true swordfish—a cosmopolitan billfish with dense, meaty, moderately oily flesh that steaks like a beef cut of the sea. Colour runs ivory to pinkish; flavour is mild-rich rather than fishy when fresh. The famous bill is discarded; value is in loins and steaks. Grill or pan-sear thick steaks to medium, basting so the lean-moderate meat stays moist. Swordfish takes marinades, pepper crusts, and citrus. Prefer pole-and-line or well-managed fisheries; large longline fish raise bycatch and mercury questions for frequent eaters.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mediterranean cultures hunted Xiphias with specialised harpoon traditions.
New England and Atlantic fisheries commercialised swordfish steaks.
Global longline expansion made X. gladius widely available—and controversial.
Gear reforms and certifications improved some swordfish fishery ratings.