The best catches occur on the full moon, when nights are bright and swordfish are feeding intensively. Their meat has a relatively high oil content and a slightly sweet taste. Top-quality selections have a firm, meaty texture, they are moist and flavourful. The meat colour varies from white to pinkish, turning beige after cooking.
Swordfish is an excellent source of selenium, vitamin D and omega-3 fatty acids, among other nutrients. These substances have a beneficial impact on the cardiovascular system, strengthen immunity, have anti-inflammatory properties and reduce cancer risk. They also facilitate proper brain functioning.
When cooking swordfish, one can use recipes for tuna. The fish is quite easy to cook, excellent for grilling, roiling or baking. Steaks should be at least 3cm thick. You could baste it with olive oil and lemon juice before and during cooking.