The females are always larger than the males. The females can grow up to 15 feet long (4.5 metres) and weigh up to 1200 pounds (540 kg.) Usual catches, though, are 50 to 200 pounds (22 to 90 kg), because fishing has caused the average sizes to dwindle.
Swordfish are believed to live about 9 years. They eat squid, octopus and other fish. The sword on the front is actually a bill. They will use their sharp bill to kill other fish: they swim into a school of fish, then swing the sharp bill side to side, then eat the dead and wounded. In turn, it is eaten by some whales and sharks.
Fishing boats mostly capture them by hook.
Swordfish is an expensive fish to buy. It is usually sold in steaks. The colour of flesh will vary, depending on where the Swordfish lived: Atlantic sword is pinky, Pacific sword is a creamy white. Dark brown flesh in either kind means the fish has been sitting around for a while. Unlike steaks of other fish, Swordfish steaks are usually boneless, and sold at least 1 inch thick (2.5 cm) with the skin on. A steak will be between 6 oz to 1 pound (170g to 450g.)
Swordfish cubes are trimmings that can be used for kebabs, etc.
Cooking Tips
Swordfish is a lean fish. It doesn’t have enough fat to stand up to slow cooking. It needs to be cooked quickly, or it will get very dry.
Per every half-inch of thickness (1 cm), allow 2 minutes per side. Thus, for a half-inch steak, 2 minutes per side, allow 4 minutes all together, turned once. For a 1 inch steak (2.5 cm), 4 minutes per side, 8 minutes altogether, turned once. When cooked, it should have a rosy colour.
Some people find that marinating Swordfish first in anything oily makes it taste fishy to them. You can brush it instead with marinade while cooking.