Swordfish have the longest bill of all bluefish found in Australian waters and are typically caught between 70 kilograms and 150 kilograms even though they can grow to 500 kilograms. Some would argue swordfish are more important as a gaming fish than for eating, but during the ninety’s and early stages of the 21st century, swordfish was a mainstay on many elite restaurant menus.
Such is their nature, the swordfish will chase warmer waters in the winter and cooler waters in the summer.
They are prized for their size, firm ‘meat like’ flesh and their ability to be served as a steak. Considering this, it’s understandable that swordfish is typically sold as steaks or cutlets. They’re a great alternative to traditional fish and a wonderful way to introduce seafood to an exclusive consumer of red meat