Swordfish, Broadbill Swordfish

Swordfish are easily recognized by their long, flat, sword-like bill. Their body is streamlined and muscular. Coloration is typically dark brown or black on the dorsal side, fading to silvery-white on the ventral side. They are capable of bursts of speed exceeding 97 km/h (60 mph) and possess a special circulatory system allowing for regional endothermy.

Open ocean (pelagic), surface to depths of around 550 meters (1,800 ft)

9-15 years (potentially longer)

Swordfish are oviparous, spawning in warm, tropical and subtropical waters. Larvae are planktonic, feeding on crustaceans. Juveniles become predatory. They reach sexual maturity between 3-5 years and undertake long-distance migrations.

Swordfish has a firm, meaty texture and mild, slightly sweet flavor, often compared to tuna. It can be grilled, broiled, baked, sautéed, or used in sushi and sashimi. Consumption should be moderate due to mercury content.