Swordfish

Name: Swordfish
Latin Name: Xiphias gladius

Harvest Area: Worldwide.

Seasons: North Atlantic: June - November; Gulf and Pacific: December - April; South Pacific: February - September.

Characteristics: Caught in temperate waters worldwide. Fish can grow in excess of 400 lbs.

Grade/Pack: Large, light-fleshed, dense-meated billfish, sized as follows: 100# and up (Marker); 50 - 100# (Pup); 25 - 50# (Kitten,  Puppy); under 25# (Rat). Fresh loins are also cryovacked in 10 - 20 lb chunks. Frozen swordfish slabs are marketed as Clipper (frozen at sea) or as land-frozen. Some swordfish is frozen at sea but cut on land (e.g, Taiwan Clipper). Sword steaks are sized in individual ounce units and vac-packed.

Traditional Applications: Food Service; wonderful grilling fish.

Substitutes: Mako shark, Thresher shark, and Yellowfin Tuna

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