Swordfish is a large predatory fish found in warm and temperate oceans worldwide. Its flesh is dense, firm, and steak-like — more similar to meat than to most other fish — with a mild, slightly sweet flavour and very few bones.
Swordfish is almost always sold as thick steaks or cutlets, and it’s best cooked simply: grilled, barbecued, pan-seared, or chargrilled. It holds up well to bold flavours like lemon, capers, chilli, and fresh herbs. It’s a popular choice for the barbecue because it doesn’t fall apart on the grill.
In Australia, swordfish is available from fishmongers and some supermarkets, typically sold as fresh or frozen steaks. It’s a wild-caught species, taken by longline fishing in both domestic and international waters.
How it's made
Nutrition (per 100g)
1 piece (4-1/2" x 2-1/8" x 7/8") is about 136 g — roughly 200 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...