Swordfish, also known as broadbill, is named for its long sword-like bill. This distinctive fish are highly migratory and typically roam in tropical and sub-tropical seas. Swordfish can be found in most New Zealand waters and is caught all year-round.
Swordfish has a firm texture and rich flavour, similar to premium cuts of beef. Its high oil content makes it extremely versatile. The steaks are gorgeous simply pan-fried with a light buttery-lemon salmoriglio sauce drizzled over the top. It's best to sear over a high heat to lock in the juices, but take care not to overcook. Or you can try marinating with your favourite herbs and spices and roasting in the oven.
(figures are for a 100g serving)
Swordfish is managed under a quota set by the QMS, which is New Zealand's national fisheries management system. The commercial quota for the 2021/2022 year has been set at 885 tonnes.