Name Scientific: Xiphias gladius
Availability: January to August
Attributes Weight: 100-300kg, up to 540kg
Attributes Length: 2-3m, up to 4.5m
Swordfish roam the temperate, subtropical and tropical seas worldwide. They are present in New Zealand waters year-round in the north and south to Foveaux Strait in the summer months. Swordfish live close to the seabed at around 500 to 800 metres during the day. They swim up to the surface at night – when they are caught.
Swordfish are members of the Xiphiidae family (swordfish).
Swordfish are a highly migratory species. Those found in the New Zealand Exclusive Economic Zone are part of a much larger southwest and south-central Pacific stock. Swordfish were introduced into the Quota Management System in 2004; however, their management throughout the western and central Pacific Ocean is the responsibility of the Western and Central Pacific Fisheries Commission. This regional group has employed management measures such as restricting the number of charter fleet vessels and imposing size limits on the catch in addition to the catch limit in NZ waters.
Broadbill swordfish has a firm, meaty texture with a high oil content. Its flesh can vary from moist ivory to pink and has a slightly sweet flavour. Bake; bbq; casserole; sushi/raw; marinate; microwave; smoke; or fry.
Broadbill swordfish is available whole, in steaks and fillets.When buying fresh whole broadbill swordfish, always check the... EYES: Bright and clear cornea, shiny black pupil GILLS: Rosy pink pastel coloured gills SKIN: Bright, with a luminous sheen When buying steaks or fillets, always check the... FLESH: pinkish, semi-transparent and glossy If the fish looks sticky or mushy then it is not fresh.