Swordfish

Pacific swordfish, a highly migratory species, is a large, open-ocean swimmer found globally in tropical and temperate waters. They are common along the southern West Coast. They generally inhabit waters that are 55° F and warmer, though they are able to withstand cooler waters for short periods of time. Their large, streamlined bodies and crescent-shaped tails both contribute to their remarkable speed and efficiency as marine predators. They grow to a maximum length of nearly 15 feet and are characterized by a long protruding bill that resembles a sword. Males may live between nine and 14 years, while females may live nearly twice as long, 15 to 32 years. Once mature, they reproduce several times a year. Swordfish consume a variety of pelagic fish and squid, while they themselves are eaten by only a few predators, sharks and toothed whales. Swordfish have been fished for centuries by coastal Indigenous peoples.

Overall availability

Swordfish is fished in California and available nearly year-round where the fishery occurs. It is typically sold fresh or frozen, often in cuts called steaks.

Management

Pacific swordfish is fished using drift gillnet gear (to be phased out by 2027), harpoons and deep-set buoy gear. The fishery is managed collaboratively by California Department of Fish and Wildlife, NOAA Fisheries and the Pacific Fishery Management Council under the Fishery Management Plan for Highly Migratory Species for United States West Coast Fisheries.