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    Broadbilled swordfish,

    Swordfish is available in a variety of product forms including headed and gutted (basically whole
    with head and guts removed), steaks, and loins. Swordfish is moist and flavorful with a slightly
    sweet taste. It has a moderately high oil content and a firm, meaty texture. When raw, the flesh
    varies from white and ivory to pink and orange. When cooked, swordfish turns beige. Swordfish
    flesh should be firm. Cut surfaces should be free of ragged edges. Discolored, dull skin is a sign of
    mishandling or dehydration

    U.S.-caught Atlantic swordfish is available fresh year-round with market peaks from June through

    More about the Swordfish
    More about the Swordfish species
    Swordfish Fishery
    Swordfish - the Seafood

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