All you need to know about … broadbill swordfish
Most of us would be able to identify a swordfish in a picture, but how many of us have eaten it? Swordfish makes excellent eating with a high oil content, a dense, meaty texture and a slightly sweet taste. Let’s take a deep dive to learn more about swordfish.
Broadbill swordfish are found in the Atlantic, Pacific and Indian oceans. Their name comes from the long, flat bill or “sword” that protrudes from their snout, and they use their bill to stun or kill their prey. Growing up to 4.5 metres in length and up to 150 kilograms in weight, they are commonly found in eastern Australian waters.
Nutritionally, swordfish is an excellent source of omega-3 fatty acids, zinc, vitamins D and B12, and selenium which is heart-protective. It is protein-rich and low in fat and calories.Cooked correctly, swordfish remains moist and is texturally closer to a red meat steak rather than fish like salmon. It can be oven-baked, grilled, fried, and barbecued but be careful not to overcook it or it will dry out. Its mild flavour means that you can use stronger flavours in its preparation or as accompaniments. Swordfish matches well with a full-style wine like an oaked chardonnay.