Swordfish
Xyphias gladius
These impressive beauties need little introduction, easily recognisable with their elongated bills and crescent-shaped tails, swordfish have long been a favourite of the culinary world.
They grace menus in restaurants and households throughout the Pacific region where they are affectionately referred to as ‘meka’, and they are particularly popular in North America.
The flesh is pearly white in colour and has a high-density flake with a firm texture.
They grace menus in restaurants and households throughout the Pacific region where they are affectionately referred to as ‘meka’, and they are particularly popular in North America.
The flesh is pearly white in colour and has a high-density flake with a firm texture.
HOW TO COOK IT?
Almost invariably cooked, this species performs exceptionally well when grilled, roasted, sautéed, curried or smoked. With premium fish the belly portion can also be sliced into omega-3-rich sashimi.
