Swordfish (Xiphias gladius; from Greek ξίφος: sword, and Latin gladius: sword), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive.
The swordfish is named after its sharp beak resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Contrary to belief the “sword” is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch.
Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing. Longline gear can be targeted to a variety of fish, but bycatch remains a significant problem.
Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
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 women who are pregnant or who may become pregnant should eat no more than one seven-ounce serving a month; others should eat no more than one serving a week.
You can find authentic Kosher Swordfish on many Kosher Restaurants in Los Angeles.
