Swordfish

Swordfish is a large, firm-fleshed pelagic fish with a distinctive long, flat bill. Its flesh is dense and meaty with a mildly sweet, oceanic flavor, and thick steaks hold together on the grill, under the broiler, or in a hot pan. Commonly sold as skinless steaks, it suits high-heat searing, kabobs, and simple citrus-herb preparations.

Native to temperate and tropical oceans worldwide, swordfish is harvested by longline and harpoon and features prominently in Mediterranean, Japanese, and Latin American cuisines. Modern supply often comes trimmed into steaks and may be flash-frozen at sea before distribution.