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100-250 pounds, or more, dressed weight (known as “markers”) — this size is strongly
preferred by restaurants because uniform-sized dinner portions can be cut with a minimum of
offcuts and odd-sized portions — the center sections of large loins are the premium cuts;
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50-99 pounds dressed weight (“pups”) — this size is less expensive than markers and the
yield of uniformly-sized portions is smaller;
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25-49 pounds dressed weight (“rats”) — this size is the least expensive but is generally not
used by food service or retail buyers who require large portions of uniform size.
Secondary processors provide restaurants and food service distributors with loins or “wheels” (large
bone-in sections cut through the swordfish body). They also custom-pack loin sections for retail and
food service chains. “Wheels” have a longer shelf life than loins.
Due to high water content, dressed swordfish can lose a significant amount of weight through drip
loss (up to 3% of initial weight for markers, 2% for pups, and 1% for rats).
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
The flesh of swordfish may vary from pale to pinkish, probably depending on
diet prior to capture. In either case, good quality is indicated by red blood lines (i.e., blood meat)
bordering the loin or fillet. Swordfish has a firm
texture. When cooked, the flesh is tender and very mild in taste, except for the rind area just under
the skin. Swordfish can vary greatly in fat content: fish landed in Hawaii are considered to be compa-
rable in fat content to swordfish from the middle Atlantic region of the U.S.A., where much of the
domestic supply originates. Fat content is a more important determinant of swordfish quality and
market value in Japan than in the U.S.A.
Preparations:
Ideal for grilling, swordfish is in great demand in restaurants and retail markets across
the U.S.A., especially along the east coast. Swordfish is one of many species prepared as sashimi in
Japan, and its use in raw fish dishes is increasing in Hawaii.
V. Historical Note
Because of the long, distinctive bills which they use to slash prey, swordfish have a well-deserved
reputation for ferocity. Several Hawaii fishermen bear scars from landing struggling swordfish. The
ancient Hawaiians feared swordfish because they would strike and sometimes pierce fishing canoes.