Origin: East Coast, Gulf Coast
A prize amongst anglers, the Swordfish is visually impressive and as tasty as it is fierce. The meat of a Swordfish can acquire a tint, usually orange, due to its diet, with more colorful fish often commanding premium prices. Swordfish are mildly sweet, with a texture that is considered both moist and meaty. They also have moderately high fat levels, which has caused many to classify them as a more oily fish. Because they are so large and their meat is so firm, Swordfish steaks are often grilled or prepared in ways more fragile fish can’t be cooked.