Swordfish are large, highly migratory, predatory fish characterized by a long, flat bill. The swordfish is named after its sharp beak resembling a sword which together with its streamlined physique allows it to cut through the water with great ease and agility. Females grow larger than males, with males over 300 lb (135 kg) being rare. 

Swordfish is becoming one of the most popular food fishes in Australia. Swordfish is often described as the most meat-like of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify.

Swordfish is also suited to grilling, frying and baking.