Swordfish, a regal oceanic species known for its sleek, elongated bill and streamlined body, has a strong flavor and texture like a steak. Swordfish exhibit a red tinge with darker patches along the backbone. The taste of meat can vary from mild to the strong. The meat is firm, large, and rich in flavor. Swordfish is similar to cooking tuna in taste and texture and requires a few extra steps for culinary preparation.

Characteristics and production

A long, flat, sword-like extension of the upper jaw, which is used for defense and stunning prey.

Packing

Swordfish is packed for export in various formats, including bulk boxes for chilled or frozen products, often with ice for chilling, or smaller packages like 10 kg boxes or vacuum-sealed bags for frozen fish. Common packaging materials include thermocol (styrofoam) boxes and cardboard cartons, with inner packaging ranging from plain bags to individually wrapped portions.