Swordfish

Meaty. Versatile. Unfussy.

Broadbill. Mekajiki. A’uku

Named for its sharp-edged elongated upper jaw and snout, Atlantic swordfish are one of the fastest predators in the ocean. 

Swordfish are highly migratory creatures,

Oftentimes nicknamed the “steak of the sea,” swordfish has a mild flavor despite its richness.

Swordfish  have a high tolerance for varying water temperatures, partially because of a special bundle of tissue that insulates their brains. 

A BRIEF HISTORY

Monkish existed in European fish markets since the Middle Ages, but were of no commercial value in North America until the late 20th century. They were a bycatch of the early bottom trawlers that fishermen often brought home.

There is a legend that when Achilles died, his warriors, highly skilled spearmen, threw themselves into the sea in despair, and the Goddess Thetis turned them into swordfish.

Females live to at least 13 years and grow to more than 4½ feet long. Males only live about 7 years and grow to 3 feet long. They can weigh up to 1,400 pounds. 

SIZE

Swordfish feed on a variety of prey, including fish (bluefish, mackerel, hake, and herring) and squid. They use their long bills to slash and stun prey. 

DIET

Swordfish have long, pointed bills that are used for slashing and hunting prey. They are born with scales and teeth, all of which they lose by the time they are full grown adults. Swordfish have a dorsal fin akin to that of a shark—in fact, you can determine the age of a swordfish by the growth rings around its fins. 

BODY

Swordfish are highly migratory creatures, and have been seen living as deep as 7,300 feet. Swordfish have an organ around their eyes that heats their brains—this allows them to swim in deep, cold, dark waters. 

HABITAT

Monkfish spawn from February to October. Females release egg veils that can contain more than 1 million eggs

SPAWN

Anglerfish

FAMILY

Swordfish has a rich, buttery, steak-like texture that makes it sturdy enough to stand up to direct heat on the grill without sticking to the grate or falling apart.

The major factor affecting quality is the fat content. The highest quality swordfish will have a very fine marbling of translucent fat, which gives it its flavor. 

Look for vibrancy and compactness of the red-tissue bloodline. When fresh, it is brilliant red with a brownish hue. As it ages, its color fades to a limp brown. Whether buying steaks or loins, look for this ribbon of flesh to be cherry red

Atlantic Swordfish reach their peak flavor in mid-to-late October; Pacific Swordfish are at their peak in late summer and early fall. It is best to freeze swordfish when caught at the peak of their flavor.

alternative to halibut. cod. steak. poultry.

The majority of the swordfish’s fat is stored in its belly, giving it a tender character. It can be grilled, barbecued, or braised with aromatics.

THE WHOLE FISH

HEAD

BELLY

COLLAR

The collar is the bony triangle of tender, fatty meat tucked between the gills. This where you find the fattiest, most delicious meat on the fish, oftentimes nicknamed “the chicken wings of the sea.” The whole collar can be grilled, or the meat can be stir-fried until the meat separates from bones, perfect for meaty pasta sauces. 

BONES

Swordfish backbones can be prepared like savory, gelatinous bone marrow pieces.

Swordfish loins are meaty, mild-flavored, with a moderate oil content. They hold up will on the grill and in the oven. 

LOIN

Swordfish tails can be cut into wheels, weighing about 4 lbs each. These can then be baked in the oven as an alternative to a whole fish bake.

TAIL

Monkfish is one of the highest valued finfish in the Northeast.

In 2021, commercial landings of swordfish totaled 2 million pounds and were valued at $8.4 million.

The commercial swordfish fishery in the U.S. operates from Maine to North Carolina out to the continental margin. The monkfish fishery is managed using a days-at-sea and trip limit management system.

Fishing & Sustainability

Harvest Methods

pelagic longline gear. rod-and-reel. harpoon. buoy gear.

Most swordfish caught in the Northern Fishery Management Area are caught by vessels using bottom-trawl gear targeting groundfish. Monkfish caught in the Southern Fishery Management Area are caught by vessels using gillnets

  • NOAA has taken the following additional measures to prevent bycatch and sustainably manage this fishery. Fishermen are:

    1. Required to use large circle hooks and certain types of bait that limit gear interactions with sea turtles. Circle hooks are specifically designed to minimize the damage caused by hooking, giving animals that are captured and released a better chance at survival.

    2. Trained and certified to use special techniques to safely de-hook and release incidentally caught turtles. In fact commercial swordfishermen are required to attend workshops on releasing bycatch, including undersized swordfish.

    3. Required to use weak hooks in the Gulf of Mexico to reduce incidental catch of bluefin tuna, and are prohibited from using live bait to reduce bycatch of billfish

  • Swordfish are managed under the 2006 Consolidated Atlantic Highly Migratory Species Fishery Management Plan. This Plan mandates:

    • Proper Permitting;

    • Minimum Size and Retention Limits;

    • Annual Catch Limits;

    • Minimum size requirements and landing restrictions; and

    • Reporting requirements documenting catch, fishing activities, and sales

  • Swordfish are highly migratory species that have complicated management requiring international cooperation. i. A swordfish that is off Massachusetts one week could be caught off the coast of Canada the next. These resources must be managed both in the United States and at the international level

Today’s North Atlantic swordfish stock is fully rebuilt and maintaining above-target population levels. 

30 years ago, however, that wasn’t the case. The predatory fish was in trouble. 

By the late 1990s, the average weight of swordfish caught in U.S. waters had fallen to 90 pounds, a drop from the 250-pound average fishermen enjoyed in the 1960s. This was in part because the population decline meant fishermen were catching younger fish.

Their population had dropped to 65% of the target level. This means there weren’t enough North Atlantic swordfish in the water to maintain their population in the face of fishing by the many countries who share the resource. Significant efforts were undertaken to rebuild the swordfish population, including adoption of a 10-year swordfish rebuilding plan, area closures, and stricter catch limits. 

Environmental Impact & Efforts

According to NOAA, the U.S. wild-caught swordfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. According to the 2017 stock assessment, North Atlantic swordfish is not overfished and not subject to overfishing