Swordfish is a large sea fish, easily recognizable by its elongated and rigid upper jaw, similar to a sword. It can reach up to four meters in length and three quintals in weight. It has excellent meats that are always sold in slices and can be cooked stewed, grilled, breaded and fried or roasted (even in a whole piece).

The flesh is pink and firm (a very important element to check the fish's freshness ). Its best season is spring. The most valuable part of the fish is the belly, which is usally soft, while the back is more stringy. On the market it can be found also smoked.