Fresh Boneless Swordfish Steaks

Fresh Boneless Swordfish Steaks
Fresh Boneless Swordfish
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The swordfish is named after its sharp beak resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Contrary to belief the "sword" is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch. Mainly the swordfish relies on its great speed, capable of reaching speeds up to 50 mph (80 km/h), and agility in the water to catch its prey. One possible defensive use for the sword-like bill is for protection from its few natural predators. The shortfin mako shark is one of the rare sea creatures big enough and fast enough to chase down and kill an adult swordfish, but they don't always win. Sometimes in the struggle with a shark a swordfish can kill it by ramming it in the gills or belly.

Females grow larger than males, with males over 300 lb (135 kg) being rare. Females mature at 4�5 years of age in northwest Pacific while males mature first at about 3 to 4 years. In the North Pacific, batch spawning occurs in water warmer than 24 degrees C from March to July and year round in the equatorial Pacific. Adult swordfish forage includes pelagic fish including small tuna, dorado, barracuda, flying fish, mackerel, forage fish as well as benthic species of hake and rockfish. Squid are important when available. Swordfish are thought to have few predators as adults although juveniles are vulnerable to predation by large pelagic fish.