Swordfish

Renowned for its dense, meaty texture and mild flavor, Swordfish is a favorite among chefs and seafood enthusiasts alike. The flesh ranges from ivory to pinkish in color, turning opaque when cooked. Its rich texture holds up well to grilling, baking, broiling, or even pan-searing, making it a perfect option for hearty, flavorful dishes. Swordfish is also a great source of lean protein and is packed with heart-healthy omega-3 fatty acids.

Scientific Name

xiphias gladius

Harvest Method

Wild Caught

Harvest Area

Throughout the Atlantic and Pacific

Seasonality

Year Round

Responsible Sourcing Information

LPSS procures Swordfish from approved suppliers throughout the US.

Whole Fish Size

80-100 Lbs

Filet Size

10-15lb Loins

Yield From Whole Fish to Filet

75%

Cooking Notes

Grill, bake, broil.