[[Image:Swordfish.jpg|center|Swordfish]]This large food and sport fish is found in temperate waters throughout the world. Swordfish average between 200 to 600 pounds, though some specimens caught weigh over 1,000 pounds. Theyhave a distinctive salt-like dorsal fin and a striking sword-like projection extending from the upper jaw. Theirmild-flavored, moderately fat flesh is firm, dense and meat-like, making swordfish one of the most popular fish in the United States. Fresh swordfish is available from late spring to early fall, whereas its available frozen year-round. Both forms are sold in steaks and chunks. Because its so firm, swordfish can be prepared in almost any manner including sautéing, grilling, broiling, baking and poaching. [[Category:Glossary]]
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'''[[:Category:Swordfish| Swordfish ]]'''
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Swordfish, scientifically known as Xiphias Gladius, is a part of Xiphias genus and Xiphiidae family. The swordfish lives in tropical, subtropical and temperate waters and they live in waters with temperatures of five to fifteen degrees. Swordfish is a large fish it can reach four meters and five hundred forty kilograms. Being the only member of this family, swordfish is also called the gladiator because it has a long bill which is very similar to a sword. The sword-like bill helps the fish to protect himself from bigger fishes and to capture its prey. The body is round shaped, covered with embedded scales when it is an adult and it has a silvery white color. Swordfishes are know to feed themselves with pelagic fish such as tuna, dorado, barracuda, flying fish, mackerel, hake, rockfish and squid are also part of their menu. They have a great ability of capture fishes on the one hand because of its sword-like bill and on the other hand because of the ability of increasing their sight when the warm water heats the eyes. Young and immature swordfishes are captured by adult swordfishes.