Swordfish

Swordfish (Xiphias gladius; from Greek ξίφος: sword, and Latin gladius: sword), also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific and Indian oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft). They commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,400 lb) in weight.
The swordfish is named after its bill resembling a sword (Latin gladius). This makes it superficially similar to other billfish such as marlin, but upon examination their physiology is quite different and they are members of different families.
They commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,400 lb) in weight.The International Game Fish Association's all-tackle angling record for a swordfish was a 1,182 lb (536 kg) specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. They reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years.
Contrary to popular belief, the "sword" is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch. Mainly the swordfish relies on its great speed and agility in the water to catch its prey. It is undoubtedly among the fastest fish, but the frequently quoted speed of 60 mph (97 km/h) is unreliable.
Swordfish has been fished widely since ancient times, among others in the sea between Sicily and Calabria, such as off the Tyrrhenian coast in the Reggio province. It is a typical dish in the cuisine of this region.
Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing.
The resulting "Give Swordfish a Break" promotion was wildly successful, with 750 prominent U.S. chefs agreeing to remove North Atlantic swordfish from their menus, and also persuaded many supermarkets and consumers across the country.

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