On this Swordfish recipes the language links are at the top of the page across from the article title. This article is about a type of fish.

They are the sole member of their family, Xiphiidae. The swordfish is named after its long pointed, flat bill, which resembles a sword. This makes it superficially similar to other billfish such as marlin, but upon examination, their physiology is quite different and they are members of different families. Several extinct genera are known, such as a large sized Xiphiorhynchus and Aglyptorhynchus. Unlike modern taxa these have equally long lower jaws. The popular belief of the “sword” being used as a spear is misleading. Their nose is more likely used to slash at its prey to injure the prey animal, to make for an easier catch.

The use as an offensive spear in case of dangers against large sharks or animals is under review. Mainly, the swordfish relies on its great speed and agility in the water to catch its prey. They are frequently found basking at the surface, airing their first dorsal fin. Boaters report this to be a beautiful sight, as is the powerful jumping for which the species is known.

This highly migratory species typically moves towards colder regions to feed during the summer. Almost 50 species of parasites have been documented in swordfish. Fully adult swordfish have few natural predators. Among marine mammals, killer whales sometimes prey on adult swordfish.

Human fishery is a major predator of swordfishes. The annual reported catch in 2019 of the North Atlantic swordfish amounted to a total of 1. Large females can carry more eggs than small females, and between 1 million to 29 million eggs have been recorded. Although no unprovoked attacks on humans have been reported, swordfish can be very dangerous when harpooned. They have run their swords through the planking of small boats when hurt. In 2015, a Hawaiian fisherman was killed by a swordfish after attempting to spear the animal. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. Recreational fishing has developed a subspecialty called swordfishing. Because of a ban on long-lining along many parts of seashore, swordfish populations are showing signs of recovery from the overfishing caused by long-lining along the coast. Various ways are used to fish for swordfish, but the most common method is deep-drop fishing, since swordfish spend most daylight hours very deep, in the deep scattering layer. The boat is allowed to drift to present a more natural bait. Swordfishing requires strong fishing rods and reels, as swordfish can become quite large, and it is not uncommon to use 2. Swordfish are classified as oily fish.

The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as “pumpkin swordfish”, and command a premium over their whitish counterparts. Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. The resulting “Give Swordfish a Break” promotion was wildly successful, with 750 prominent US chefs agreeing to remove North Atlantic swordfish from their menus, and also persuaded many supermarkets and consumers across the country.