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Swordfish

Pez espada

Xiphias gladius

SaltwaterGood to eat
How to catch it ↓Log my catch
Swordfish (Xiphias gladius)

At a glance

Typical size

FAO common size: to 220 cm length; measurement basis not specified in this account. Not an island-specific catch average.

Depth

Open-water species; activity commonly shifts through the upper water column with bait, temperature and current structure.

Best time

Dawn through mid-morning and late afternoon are common starting windows, but active bait and current can produce throughout the day.

Found in

24 Caribbean areas

1

Know it

Spot it, size it up and learn its habits.

Identification

A flattened sword-like bill and absence of pelvic fins distinguish adults from marlins and sailfishes.

Physical appearance

Robust rounded body, dark above and lighter brown below.

Typical size

FAO common size: to 220 cm length; measurement basis not specified in this account. Not an island-specific catch average.

Maximum size

FAO account maximum: 450 cm length; measurement basis not specified in this account. Historical reference value, not a current angling record.

Diet

Fish, pelagic crustaceans and squid.

Behavior

Highly migratory; generally not in large adult schools. Moves nearer the surface at night and deeper by day.

2

Find it

Where, when and how deep to look.

Where to find it

Found in Puerto Rico. Start around offshore current edges, weed lines, temperature/color changes, bait schools and legal FAD areas; then adjust to where bait and birds show active feeding. Habitat reference: Offshore and oceanic waters.

Habitat

Offshore and oceanic waters.

Depth

Open-water species; activity commonly shifts through the upper water column with bait, temperature and current structure.

Fishing depth

Day–night vertical movement is documented, but this review does not establish a numerical fishing depth.

Fishing environments

Offshore and oceanic waters. This is species-level habitat context, not proof for every linked area.

Best season

Fish when local reports show bait and pelagic activity; in Puerto Rico these fisheries can be productive in multiple seasons rather than one universal peak.

Best time

Dawn through mid-morning and late afternoon are common starting windows, but active bait and current can produce throughout the day.

Best tides

Offshore current edges, rips and convergences usually matter more than the tide table alone; fish the side holding bait.

Best weather / conditions

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

3

Bait & gear

What to tie on and what to throw.

Best bait

Common starting baits are ballyhoo, sardines, flying fish, squid strips or other locally abundant forage matched to size.

Best artificial lures

Trolling heads, feathers, plugs, spoons and metal jigs are common; match lure size and color to local forage.

Tackle setup

Advanced setup: heavy deep-drop rod/reel, 50–80+ lb main line, 150–300 lb leader, large circle hook and a legal deep-drop weight/light system.

Hook size

Strong large circle-style hooks, commonly around 8/0–12/0 in specialized bait rigs; confirm current HMS rules.

Line

50–80+ lb class main line is a common specialized starting point, with substantial line capacity for deep drops.

Leader

Heavy abrasion-resistant leader, often 150–300 lb class in specialized swordfish systems.

BigJoe's setup for Swordfish

BigJoe’s catch-and-release billfish setup.

Rodconventional trolling rod 50 lb classShop on Amazon ↗Reellever drag trolling reel 50Shop on Amazon ↗Hooksnon offset circle hooks billfishShop on Amazon ↗Lurebillfish trolling lureShop on Amazon ↗Baitrigged ballyhooShop on Amazon ↗Toolbillfish release dehookerShop on Amazon ↗Glovesbilling glovesShop on Amazon ↗
See BigJoe's full gear guide →

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4

Catch it

Step by step, from first cast to landing.

Step-by-step: how to catch it

  1. Start where the species is most likely to occur: Offshore and oceanic waters.
  2. Rig for the habitat and current: Specialized deep-drop bait rig with breakaway/controlled weight and lights where lawful.
  3. Choose an offering that matches the fish and situation. Natural bait: Common starting baits are ballyhoo, sardines, flying fish, squid strips or other locally abundant forage matched to size. Lures/alternatives: Trolling heads, feathers, plugs, spoons and metal jigs are common; match lure size and color to local forage.
  4. Fish it with this starting approach: FAO documents trolling, longlines, harpoons. These include historical commercial or incidental catches; they are not ranked as best or assumed legal locally. Presentation: Keep trolling baits/lures tracking cleanly; with live bait, use the lightest practical weight and let the bait swim naturally.
  5. Use timing and water movement as adjustments, not guarantees. Time: Dawn through mid-morning and late afternoon are common starting windows, but active bait and current can produce throughout the day. Tide/current: Offshore current edges, rips and convergences usually matter more than the tide table alone; fish the side holding bait.
Fishing techniques

FAO documents trolling, longlines, harpoons. These include historical commercial or incidental catches; they are not ranked as best or assumed legal locally.

Catch and release

Do not bring a large struggling billfish aboard for a photograph. Arrange experienced, in-water dehooking or leader cutting, keeping clear of the bill.

5

Clean & cook

Is it good to eat, and how to prepare it.

Edibility

Swordfish has documented food use in the BigJoe catalog/source set. Freshness matters — keep it on ice, and watch for any toxin or mercury advisory.

Table quality

A top table fish: thick, meaty steaks with a firm, mild, slightly sweet flavor. Grill or sear them like a steak and do not overcook. Larger fish can carry more mercury, so go easy on how often you eat it.

Cleaning

Keep legal catches on ice.

Cooking suggestions

General idea: bake a portion and use a thermometer to check 63°C / 145°F. This is not a species-specific recipe.

Clean It & Choose Your Cut

Food safety: Food safety: keep seafood cold, prevent cross-contamination, wash hands and tools, and refrigerate promptly.

Recommended cuts

  • Skin-on fillet
  • Skinless fillet
  • Whole cleaned fish
  • Steaks for larger fish

Cleaning steps

  1. Keep the catch cold from the moment it is legally retained.
  2. Use a clean, stable cutting surface and a sharp dedicated fillet knife.
  3. Scale first if cooking the fish whole or keeping skin-on portions and the species has scales.
  4. For fillets, cut behind the gill plate toward the backbone, then follow the backbone toward the tail with controlled strokes.
  5. Trim ribs and remove pin bones where present; remove skin only if the recipe calls for it.
  6. Rinse only as needed to remove visible debris, then pat dry; keep the edible portion cold and cook or refrigerate promptly.

Anatomy varies by species. These are general finfish steps, not a species-specific anatomical guarantee.

How would you like it cooked?

Choose a style and open the full recipe.

Swordfish al Ajillo — Puerto Rican Style15 min prep · 20 min cook · 2–4Sides: Arroz con gandules, Green salad with citrus, Green beans with garlicView full recipe →Cuban Mojo Swordfish15 min prep · 25 min cook · 2–4Sides: Tostones, Tomato-cucumber salad, Roasted peppersView full recipe →Herb-Grilled Swordfish — American Style15 min prep · 20 min cook · 2–4Sides: Wild rice, Garden salad, Roasted broccoliView full recipe →Spanish Garlic-Paprika Swordfish15 min prep · 25 min cook · 2–4Sides: Spanish-style potatoes, Cucumber-tomato salad, Grilled onionsView full recipe →Mexican Chile-Lime Swordfish15 min prep · 25 min cook · 2–4Sides: Charred corn tortillas, Fresh cabbage salad, Sautéed zucchiniView full recipe →Thai Lime-Chili Swordfish15 min prep · 25 min cook · 2–4Sides: Sticky rice, Mint-cilantro salad, Grilled vegetablesView full recipe →Chinese Ginger-Scallion Swordfish15 min prep · 25 min cook · 2–4Sides: Rice noodles, Sesame cabbage salad, Mushrooms and greensView full recipe →French Lemon-Butter Swordfish15 min prep · 25 min cook · 2–4Sides: Butter parsley rice, Fennel-citrus salad, Sautéed mushroomsView full recipe →Peruvian Ají-Lime Swordfish15 min prep · 25 min cook · 2–4Sides: Sweet potato, Cucumber-lime salad, Sautéed vegetablesView full recipe →Japanese Miso-Glazed Swordfish15 min prep · 25 min cook · 2–4Sides: Rice with scallions, Simple green salad, Steamed bok choyView full recipe →Italian Tomato-Caper Swordfish15 min prep · 25 min cook · 2–4Sides: Simple pasta with olive oil, Parsley-lemon salad, Sautéed spinachView full recipe →

Sushi & Japanese Raw/Cooked Options

COOKEDCooked Swordfish Sushi Roll

A fully cooked fish roll with seasoned sushi rice, cucumber and scallion.

COOKEDSeared Swordfish Sushi Bowl

Cooked/seared fish served over seasoned rice with cucumber, scallion and sesame.

RAW — FDA SAFETYSwordfish Nigiri — Raw Safety Gate

Eating it raw? Follow FDA raw-seafood safety advice — fresh off the boat isn't enough.

RAW — FDA SAFETYSwordfish Sashimi — Raw Safety Gate

For raw slices, freeze the fish first or use very fresh, well-iced fish.

6

Stay safe & legal

Safety, rules and taking care of the fishery.

Safety warnings

POTENTIALLY FATAL PUNCTURE RISK — keep clear of the sword/rostrum. Fatal penetrating human injury has been documented. FOOD ADVISORY — FDA/EPA lists this fish type among the highest-mercury choices to avoid for people who are or may become pregnant, breastfeeding, and young children.

Regulations

Rules: Current NOAA Atlantic HMS recreational rule: open; minimum 47 in lower-jaw fork length or 25 in cleithrum-to-caudal-keel. HMS Angling private-vessel bag is 1 per person up to 4 per vessel/trip; other permit types have different vessel limits.

Conservation

Avoid damaging habitat and follow the local rules below. If it's protected, enjoy the sighting and let it be.

Sources & photo credits

Sources

  1. BigJoe Caribbean species list and local rule sources
  2. FAO Western Central Atlantic, volume 3, PDF pages 491, 492
  3. FDA — Selecting and serving seafood safely
  4. FWC — Fish handling and gear
  5. FDA/EPA — Advice about eating fish
  6. Common Caribbean fishing know-how — a good starting point, not a legal rule.
  7. Smithsonian STRI Shorefishes of the Greater Caribbean — Caribbean biology reference system used for cross-checking.
  8. NOAA Fisheries — current U.S. Caribbean rules/closures · NOAA — current Atlantic swordfish limits · Puerto Rico DRNA — current territorial rules
  9. FishBase — Xiphias gladius species record
  10. FDA/EPA — Advice about eating fish
  11. PubMed — fatal penetrating swordfish injury case report

Other names: No synonyms recorded.

Tips marked as common know-how come from everyday Caribbean fishing. They're a starting point — not a safety check, a permit or a guaranteed catch.