Swordfish are migratory and are found throughout tropical and temperate seas. The long flat bill is the Swordfish’s most distinguishing feature, although it is rarely seen since the head and bill is usually removed before shipping. Swordfish can grow to over 1,000 pounds but the average commercial size is between 50 to 200 pounds. A “marker” is 100 pounds plus and a “pup” is under 100 pounds. Swordfish varies in color from white, ivory, pink and orange in the raw state and cooks up to a light beige. The color does not indicate quality, although if the fish isn’t bled properly it could have a tint of red to the flesh which would be a sign of poor quality. Swordfish is moist and flavorful with a hint of sweetness with absolutely no “fishy” taste. The meat is firm and meaty with a moderately high oil content. Swordfish is harvested mostly by long-line, there is also a hook and line, gillnet and harpoon fishery. Swordfish harvesting in the Atlantic and the Pacific is governed by several organizations. The US fishermen operate under strict quotas and the fishery is doing well, although many other nations do not follow their international quotas.