Swordfish - As Food

As Food

Swordfish are classified as oily fish. Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of methylmercury in swordfish. The FDA recommends that young children, pregnant women, and women of child-bearing age not eat swordfish. (See mercury in fish for more details.)

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. (Information from U.S. vendor Whole Foods.)

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.