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All About Swordfish


Swordfish is a large fish with a unique long, sword-like upper jawbone. This fish can measure up to 4.5 m and can weighs up to 540 kg. Its firm, swirly, creamy-white flesh is semi-fatty and tastes similar to tuna.

Culinary tips and advice

You will find fresh swordfish steaks in your Metro fishmonger's display.

  • Swordfish is delicious grilled, boiled or pan-fried as well as skewered in kebobs.
  • Be careful not to overcook the swordfish to prevent the flesh from drying out.

Nutritional value

Swordfish is a semi-fatty fish. For the weight conscious, it is best prepared steamed, poached or in parchment.

In addition to being an excellent source of protein, the swordfish is rich in vitamins A, B6 and B12, niacin, potassium and phosphorus.

Storage life

Fresh fish should be cooked as soon as possible after purchase.

 Refrigerator 4° C (40° F)Freezer -18° C (-4° F)
Fresh swordfish2 to 3 days4 to 6 months
Cooked swordfish1 to 2 days------