Swordfish are long-line caught in the waters of temperate and tropical seas around the world. They are moist and flavorful with a high oil content, great for marinating and grilling. A large circular flake with firm, meaty flesh and a mild sweetness. Color variations in flesh do not reflect quality and the bloodline should be red at peak freshness. Any browning in the bloodlines of a loin should not be used. Another note to be mentioned is that Swordfish are apex predators and thus acquire high levels of mercury over time, so this fish should only be eaten a few times a month.