Swordfish

Swordfish are powerful open-ocean fish that demand respect and skill to catch and handle. These large, fast swimmers show up in temperate and tropical waters, and landing one is a serious undertaking that requires sturdy gear and knowledge of where and when to find them. Once you've brought one aboard, you're working with a fish that needs careful butchering and proper storage to make the most of its firm, meaty flesh.

The articles here cover what you need to know about swordfish from the water to the kitchen: how to fight and land these fish safely, the best ways to bleed and ice them quickly, how to break down a large fish into usable cuts, and how different cooking methods bring out the best in swordfish meat. You'll find techniques for grilling, searing, and slow-cooking, along with ways to use the whole fish and handle the parts that often get wasted.