Swordfish Fillets

Xiphias gladius


  • From Hawaii, California, and the South Pacific
  • Loins or “fillets” are boneless, skin-on
  • Flesh color can vary from white to pink to orange, depending on diet

Handling & Storage

  • Store in cooler, between 1º to 4°C
  • Minimum shelf life is 3 days from delivery

Seasonal Availability

Best supply and price is summer and early fall

Flavour/Texture Profile

Cooking Tips

  • The moderately high oil content makes for a moist, meaty texture
  • Can be grilled, broiled, sautéed and baked
  • Best suited for basting and grilling

Recipe Grilled Swordfish with Cucumber Lime Salsa