This large fish with a long, flat, sword-like upper jaw is available wild-caught. It is a nomadic marine fish found in the open ocean right around the Australian coast, hunting near the surface mainly at night but also capable of diving to depths of at least 600m. It is caught mainly by Tuna longliners off the east and west coasts.Though similar in appearance to Marlin it is easily distinguished by its longer, flattened ‘sword’ and lack of scales.

DIVE DEEPER

COMMERCIAL NAME

Swordfish

Method of Capture

Region

Other names

Broadbill Swordfish.

Scientific Family

Xiphiidae (Swordfishes).

Seasonality

Available year round, with peaks in June-August.

Size

Average 70 - 150kg and 1.5 - 3 metres (measured from tip of lower jaw to tail fin), but can grow to about 540kg and 4.5 metres.

Price range

Medium-high priced.

Alternative Species

Albacore, Bonito, Striped Marlin, Tuna.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as steaks, but also sometimes as cutlets or sashimi. Look for cream-pale pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Lay in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 70% from trunks.Has a slightly sweet flavour, high oiliness and moist, firm flesh with fine flakes. Overcooked it quickly becomes dry.The thick skin should be removed. The centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

Pan-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Anchovies, capsicum, chilli, citrus, garlic, ginger, green onions, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar, wasabi.

IMPORTS

Papua New Guinea, New Zealand and other Pacific Islands, as fresh trunks or loins.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.