Swordfish

Alternative Names: Broadbill

Monterey Bay Recommendation: Swordfish caught in U.S. waters or with handlines, harpoons or buoys is a "Best Choice" or "Good Alternative." Take a pass on imported swordfish caught with longlines or drift gillnets. Swordfish is known as "mekajiki" in sushi.

Uses in Cooking: Can be broiled, baked, grilled, or sauteed. Due to mercury concerns, pregnant women and young children should avoid swordfish. Others should limit consumption.

Similar Fish: Cobia, marlin, mahi-mahi

Description: These have a firm steaky meat that holds together well and stands up to long cook times. They cook to a light beige color with a moderate oil level. They have a somewhat pronounced flavor that is unique and generally not overbearing.

Fun Facts: Swordfish have a special organ in their head that allows them to heat their eyes and brains. This improves their vision and helps them find prey more effectively. This is rare among fish.