Let’s be honest, the reason you’re even asking this question is that swordfish tastes incredible. It’s meaty, almost steak-like, and doesn’t have that “fishy” vibe that puts people off. I once had a grilled swordfish taco at a beach shack, and I still dream about it.
Grilled with lemon and herbs, it’s a crowd-pleaser that even picky eaters love—sort of the “friendliest” fish at the seafood party. If you’re going to splurge, make it count by buying sustainably caught swordfish from well-managed fisheries. That way, you’re not just treating yourself, you’re treating the ocean too.
How to pick the safest swordfish (no fishing experience required)
Look for labels that say “harpoon-caught” or “troll-caught”—these methods are cleaner and target smaller, younger swordfish with less mercury. It’s like picking the smallest, tenderest chicken at the market instead of the old rooster.
Farmers’ markets and high-quality fishmongers are your best bets. If you’re at a supermarket and the label is vague, just ask—or skip it for something you trust more. Your stomach and your conscience will thank you.
Why Anthony Bourdain Stopped Eating Swordfish
