Xiphias Gladius

Market Name(s): Broad Bill Kajiki Maguro Shutome

Primary Source(s): Global

Season: Year Round

Size Range:  up to 1400 lbs

Supreme Lobster sources Swordfish (AKA Broadbills) from all around the Globe. These fish have a long beak, resembling a sword, hence the name Swordfish. They can reach the size of up to 15 feet in length and over 1200 LBS, but the market size that we utilize are in the 200 LB range.

During Full Moons, Swordfish are known to dive deeper and become more elusive which makes them harder to catch. This results in higher prices, so always remember to check the Lunar Calendar when looking for Swordfish.


Hand Line - Long Line

Swordfish caught in the Atlantic with harpoons or handlines and hand-operated pole-and-lines and Western and Central Pacific with handlines and hand-operated pole-and-lines, or by U.S. fleets in the Atlantic with buoys, is a "Best Choice." Swordfish populations are healthy, and there are no major bycatch concerns in these fisheries.

All other U.S. sources or swordfish caught in the Eastern Pacific with handlines and hand-operated pole-and-lines are "Good Alternatives." While overall management of the U.S. fisheries ranges from effective to moderately effective, the catch of at-risk or overfished species remains a significant concern. In the Eastern Pacific handline and hand-operated pole-and-line fishery, there are no bycatch concerns, but fishing levels are too high in the Northeastern Pacific and management is rated ineffective.

Swordfish caught internationally with drifting longlines or drift gillnets is on the "Avoid" list. The catch of endangered, threatened or overfished species is a serious concern, and management of these fisheries is rated ineffective. There are critical concerns about the catch of turtles and seabirds in the South Atlantic and turtles by Chilean and Peruvian fleets in the Southeastern Pacific. Swordfish populations are depleted and undergoing overfishing in the Mediterranean Sea, and they’re healthy in the Indian Ocean. The status of swordfish populations in the Atlantic and Pacific is noted above.

The firm texture allows the loins to be handled in sashimi preparations while the robust sizing & high fat contents of fish from certain regions also provide for a rich flavor profile that will stand up to high temperature cooking techniques; An incredibly versatile seasonal animal!

Served raw, Swordfish carries a mild sweet flavor with a firm, dense texture which works perfect, dressed with citrus & garnished with peppery summer greens. Once cooked, the complex flavors of this incredible animal are allowed to properly bloom. The thick loin works great when exposed to direct high heat, slightly melting the moderate oil contents into the muscles. Keeping the inner flesh a delicate rare is recommended to offer an outstanding contrast to the charred outer sections of the "steak".