Pacific Swordfish

This fish has iconic, blade-like bills that are flat and edged, as opposed to the smoother, rounded bills seen on marlin. ^[2]

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Taxonomic description 

• Distinguishing features include its sword-like bill, no teeth, crescent-shaped dorsal fins, large eys, crescent-shaped tails, and lack of pelvic fins. ^[1]
• Has a dark-colored back that fades to a light underbelly, and has no scales as an adult. ^[1] 
• Can grow to a maximum length of 4.55 m (14.75 ft) and can weigh a maximum of 650 kg (1,400 lbs). ^[1]

Distribution 

• Highly migratory, and its distribution ranges along the tropical, subtropical, and temperate waters of the globe. ^[2]
• Particularly abundant along the North Pacific transition zone near Hawaii, along the western coasts of the U.S. and Mexico, and in the Western Pacific, East of Japan. ^[2]

Life history 

• Males live between 9-14 years, and females live for 15-32 years. ^[3]
• Males reach sexual maturity at 3-4 years old, females mature at 4-5 years old. Spawning occurs throughout the year in equatorial waters and in spring through summer elsewhere. ^[3]
• Females will release batches of near 16 million eggs that can hatch in 2.5 days if fertilized. The larvae will reach juvenile status at 1 year old. ^[3]

Habitat

• Pelagic, usually swims alone and inhabits mixed-surface waters with temperatures greater than 15°C (59°F), and can reside shortly in waters as cool as 5°C (41°F). ^[2]
• Has few predators besides large sharks and large toothed whales, and has historically been used by humans as a food source. ^[1,3]

Swordfish was historically fished by the Chumash indigenous peoples of modern-day Santa Barbara area. ^[7]

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Seaonal availability 

• Available year-round, but is highly regulated and subject to fishery closures. ^[4,5]

Regulatory and managing authority 

• Ranges across international boundaries, and is managed internationally by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). The International Scientific Committee for Tuna and Tuna-like Species in the North Pacific Ocean (ISC) collects data on this fishery. ^[9]

• Along the Pacific West Coast, this fish is managed by NOAA fisheries and the Pacific Fishery Management Council (established by the Magnuson-Stevens Act) through the West Coast Highly Migratory Species Fisheries Management Plan. ^[9]

• As established by the Marine Life Management Act, the California Department of Fish and Wildlife collects helps manage this fishery through the Pelagic Fisheries and Ecosystems Program. ^[16,17]

Gear type 

• Caught commercially by drift gillnet, harpoon, and longline. ^[3]
• Currently, a new type of gear known as deep-set buoy gear is being explored as an alternative to drift gillnets. ^[6]

Status of the fishery 

• The fishery status in the Pacific is uncertain, but Pacific stocks are currently assumed to be healthy and are being fished at levels below maximum sustained yield. ^[4]
• Longline fishing is prohibited within 200 miles of the west coast and certain areas alogn the Pacific Islands where Hawaiian monk seals reside. ^[4]
• Drift gillnets are allowed in federal waters but not state waters. In 2020, a hard cap rule for bycatch was passed for drift gillnet fisheries in California and Oregon. ^[4,5]
• Circle hooks and fin-fish bait is required to minimize catching sea turtles in Hawaiian longline operations. ^[4]

Potential ecosystem impacts

• Gillnets and pelagic longlines have high levels of bycatch with sea turtles, sharks, seabirds, and marine mammals. Bycatch is strictly regulated in the U.S., but bycatch may be a greater problem in countries without bycatch mitigation laws. ^[3]
• Harpoon and hook and line fisheries have low bycatch and almost no impact on the ecosystem. ^[3]

Swordfish is a good source of selenium, niacin, vitamin B12, and zinc! ^[9]

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Edible portions

• Typically only the meat is consumed. ^[10]

Description of meat

• When raw, the meat ranges in color from white and ivory to pink and orange, and turns beige when cooked. It is firm and has a high oil content. ^[9]

Culinary uses

• Swordfish is typially baked, broiled, grilled, sautéed, or smoked. ^[10]
• For a grilled swordfish recipe, visit The Mediterranean Fish. ^[11]
• For a pan roasted swordfish recipe, visit MasterClass. ^[18]

Nutritional information 

• Nutritional information for 100g of cooked swordfish can be found on the table to the right. ^[8]

Toxicity report

• Swordfish has higher levels of methyl-mercury, so it is not recommended for pregnant women and young children. ^[10]

Seasonal availability

• Available year-round. ^[9]