The swordfish is a large saltwater fish that lives in tropical waters throughout the world, sometimes at depths of up to 1000 feet. Often called billfish, broadbill or espada, they a mackerel shaped body with a snout in the shape of a long sword making up one third of the fishes total length. Sportsmen prize this fish because of its taste and size and it is one of the world’s fastest swimmers reaching speeds up to 60 miles per hour. The swordfish averages 200 to 400 pounds although it has been known to reach over 1100 pounds and 15 feet in length. It has a dark purple back which fades into white sides and belly.
It has a chewy layered meat with a distinctive delicate flavor, a moderate fat content. It remains moist with a pale color after cooking. The best way to cook swordfish is to Bake Broil Or grill. Click on one of the following links for easy directions for cooking.
How to grill fish
information on other fish and how to cook them go to http://tocookafish.com/fish-index.
However if you need information on shellfish check out http://tocookashellfish.com/