Hawaii Swordfish sword sh (Xiphias gladius)

is also known as and marketed fresh. Much of the catch with frontal zones where ocean cur- broadbill, mekajiki or shutome is shipped to the U.S. east coast, where rents or water masses meet to create in Hawaii. There is only one species turbulence and sharp gradients of can bring a premium price. Hawaii produces a major share of domestic caught around Hawaii are from stocks - which migrate throughout the North men. The majority of the landings are Seasonality & How They Are Caught. Fishing Methods: Quality Availability and Seasonality: boats when they swim near the sur- a fresh product, lasting up to 3 weeks after capture with proper handling. gear with circle hooks baited with To ensure good quality and prices for found strong concentrations of sword- mackerel-type bait and illuminated - with chemical lightsticks are set over- longliners take extra precautions. - night. - son begins in January far to the north The gear is set shallow in the water moving the kidneys, cleaning the belly of the islands and generally continues column in contrast to tuna longline until mid-summer. As the season pro- gear which is typically much deeper. - ten bagged before being stored in ice. the islands. The availability of sword- through the water column, rising near Saltwater ice is used by some boats. to the surface at night from deep wa- The highest quality dressed sword- migration patterns of squid, known to be a major component of the sword- - skin (sandpaper texture) and metallic men who are handlining or trolling silver in its skin color. Flesh exposed Distribution: with lights. along the collar and tail will have red blood lines. Product Forms and Yields: Secondary processors provide restau- Preparations: rants and food service distributors pounds) are captured on longline gear. with loins or “wheels” (large bone-in and is very versatile in cooked and shipped by air to secondary proces- body). They also custom-pack loin great demand in restaurants and retail sors as a fresh, dressed (headed & sections for retail and food service markets across the U.S.A., especially chains. “Wheels” have a longer shelf marketers recognize price differen- life than loins. of many species prepared as sashimi Color, Taste, Texture: in Japan although it is not popular as • Over 300+ pounds dressed weight sashimi in Hawaii. (known as “triple markers”); pale to pink. In either case, good qual- • Over 200-299 pounds dressed ity is indicated by red blood lines Historical Note weight (“double markers”); Because of the long, distinctive bills • 100-199 pounds dressed weight (“markers”) — this size is strongly have a well-deserved reputation for fe- preferred by restaurants because uni- form-sized dinner portions can be cut Hawaii are considered to be compa- scars from landing struggling sword- — the center sections of large loins are the premium cuts; the middle Atlantic region of the U.S., • 50-99 pounds dressed weight the other major domestic source. (“pups”) — this size is less expensive Fat content is an important determi- than markers and the yield of uni- formly-sized portions is smaller; value. • 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 por- tions of uniform size.

Hawaii Seafood Council Acknowledgement: produced with support from NOAA www.hawaii-seafood.org