Availability & Seasonality

Exploratory fishing in 1989 demonstrated the existence of commercial concentrations of swordfish within the range of Hawaii’s longline fleet. Concentrations of large swordfish around the Hawaiian Islands north of Oahu produce catches from April through July. Commercial catches are possible for several months preceding this period, usually at farther distances north of the Hawaiian Archipelago. Swordfish availability in this region may be related to the migration patterns of squid, known to be a major component of the swordfish diet. While searching for concentrations of swordfish, longliners often set gear along temperature gradients (“breaks”) indicative of intersecting water masses.

Product Forms & Yields

All sizes of swordfish (10 to 600 pounds) are captured on longline gear. The predominance of 100-300 pound fish in current landings is not surprising because the stock had never been effectively targeted previously. Most of the Hawaii swordfish catch is exported to secondary processors as a fresh, dressed product without tails (known as “Boston cut”). Although it is common for longliners to market their entire catch at one price, domestic swordfish marketers recognize price differentials for three size classes: • 100-250 pounds, or more, dressed weight (known as “markers”) — this size is strongly preferred by restaurants because uniform-sized dinner portions can be cut with a minimum of offcuts and odd-sized portions — the center sections of large loins are the premium cuts; • 50-99 pounds dressed weight (“pups”) — this size is less expensive than markers and the yield of uniformly-sized portions is smaller; • 25-49 pounds dressed weight (“rats”) — this size is the least expensive but is generally not used by food service or retail buyers who require large portions of uniform size. Secondary processors provide restaurants and food service distributors with loins or “wheels” (large bone-in sections cut through the swordfish body). They also custom-pack loin sections for retail and food service chains. “Wheels” have a longer shelf life than loins. Due to high water content, dressed swordfish can lose a significant amount of weight through drip loss (up to 3% of initial weight for markers, 2% for pups, and 1% for rats).

Shelf Life & Quality Control

Swordfish has an excellent shelf life as a fresh product, lasting up to 3 weeks after capture with proper handling. To ensure good quality and prices for their catch, most Hawaii swordfish longliners take extra precautions. These include dressing the fish, removing the kidneys, cleaning the belly cavity, and storing the fish in ice. After this initial processing, the fish is often bagged before being stored in ice. Saltwater ice is used by some boats. If swordfish is stored on its back in ice, it will retain a firmer body and will have a better overall appearance. If the fish’s head is removed just behind the eye, enough head area will remain for gaffing, resulting in less damage to the body. The highest quality dressed swordfish is firm and retains rough, grooved skin (sandpaper texture) and metallic silver in its skin color. Flesh exposed along the collar and tail will have red blood lines. The body in undamaged from handling but may show natural marks originating from several causes. For example, longitudinal scratches along the body may be left by sea lampreys, or very shallow oval wounds (“cookie cuts”) may be caused by a species of small shark. These marks do not usually penetrate to the flesh. Swordfish caught by longlines can be attacked by larger sharks, which tend to mutilate large portions of flesh. Occasionally, parasites occur that render the adjacent flesh unusable for aesthetic reasons. Simple trimming can correct this problem. FDA Note: Swordfish have high levels of methyl-mercury so the FDA advises that pregnant women, nursing women, women of childbearing age and young children avoid eating swordfish.

Swordfish reach a maximum size of 177 in. (455 cm) total length. Maximum weight of 1,400 lbs. (650 kg),

Broadbill, Swordfish, Pez Espada (Spanish), Espadon (French), Schwertfisch (German), Pesce Spada (Italian), Mekajiki (Japanese)

Broadbill Swordfish are named for the long, sword-like bill extending from the front portion of their body. Swordfish are found worldwide in the Atlantic, Pacific, and Indian Oceans, in tropical, temperate, and sometimes cold waters between 40-80°F. They have been found at depths between 700-2000 feet Swordfish can be quite large, ranging from 10-600 pounds. They have 2 dorsal fins, 2 anal fins, and no pelvic fins. The fins are usually brown to dark brown in color. The rest of the body is blackish-brown on the upper side a lighter shade of brown on the belly area Swordfish, also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Generally an oceanic species, the swordfish is primarily a midwater fish at depths of 650-1970 feet (200-600 m) and water temperatures of 64 to 71°F (18-22°C). Although mainly a warm-water species, the swordfish has the widest temperature tolerance of any billfish, and can be found in waters from 41-80°F (5-27°C). The swordfish is commonly observed in surface waters, although it is believed to swim to depths of 2,100 feet (650 m) or greater, where the water temperature may be just above freezing. One adaptation which allows for swimming in such cold water is the presence of a "brain heater," a large bundle of tissue associated with one of the eye muscles, which insulates and warms the brain. Blood is supplied to the tissue through a specialized vascular heat exchanger, similar to the counter current exchange found in some tunas. This helps prevent rapid cooling and damage to the brain as a result of extreme vertical movements.