kilograms
average weight
Lives in warm waters but can survive in colder waters
type of swordfish
years
sustainable age
History
This big, silvery blue ocean fish with a sword-like nose is prized for its firm, dense meat. Swordfish has been seriously overfished in the past, but in Canada it’s now caught sustainably in both the Atlantic and Pacific Oceans. Fishermen now use handlines and harpoons to catch swordfish – one of the most sustainable fishing practices since it barely disturbs other fish populations.
Best sustainable option
Swordfish from both the Atlantic and Pacific oceans caught using harpoons
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
1,609 tonnes
Brought onshore in Canada in 2014
Did you know?
Swordfish have special heating organs around their eyes that improve their vision by warming their eyes, helping them to better catch their prey.
Taste/texture
Firm, meaty texture
What to look for
Look for fish with a firm, meaty texture. Fresh swordfish should have bright white or pink meat with a bright red bloodline.
Watch a video on Swordfish
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how to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
This big, silvery blue ocean fish with a sword-like nose is prized for its firm, dense meat. Swordfish has been seriously overfished in the past, but in Canada it’s now caught sustainably in both the Atlantic and Pacific Oceans. Fishermen now use handlines and harpoons to catch swordfish – one of the most sustainable fishing practices since it barely disturbs other fish populations.
Best sustainable option
Swordfish from both the Atlantic and Pacific oceans caught using harpoons
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
1,609 tonnes
Brought onshore in Canada in 2014
Did you know?
Swordfish have special heating organs around their eyes that improve their vision by warming their eyes, helping them to better catch their prey.
Taste/texture
Firm, meaty texture
What to look for
Look for fish with a firm, meaty texture. Fresh swordfish should have bright white or pink meat with a bright red bloodline.