Swordfish
Xiphias gladius
Not Kosher
Has fins but no scales
Fins
Yes
Scales
No
Description
The swordfish, also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, sword-like, pointed bill. They are the sole member of the family Xiphiidae.
Swordfish has firm meat usually sold as steaks and most often grilled, sometimes on skewers. It's part of traditional Mediterranean cooking, especially around the Strait of Messina.
Swordfish range across the tropical and temperate Atlantic, Pacific, and Indian Oceans. They usually swim from the surface down to about 550 meters and prefer water between 18 and 22 degrees Celsius.
Also known as
- Broadbill
Swordfish in foreign languages
| Scientific | Xiphias gladius |
| Hebrew | דג-חרב |
| Arabic | أبو سيف |
| Spanish | Albacora |
| Portuguese | Espadarte |
| French | Espadon |
| Italian | pesce spada |
| German | Schwertfisch |
| Greek | Ξιφίας |
| Russian | Меч-рыба |
| Turkish | Kılıç balığı |
| Chinese | 剑旗鱼 |
| Japanese | メカジキ |
| Korean | 황새치 |
| Vietnamese | Cá kiếm |
| Thai | ปลากระโทงดาบ |
| Indonesian | Todak |
Gallery
Warnings & Kosher Issues
- Adult swordfish lose all their scales by the time they reach market size, so they're not kosher under Orthodox practice. Some Conservative authorities disagree, but Orthodox practice does not accept swordfish.
- The FDA warns swordfish is high in methylmercury and tells young children, pregnant women, and women who may become pregnant to avoid it.