Swordfish are found around the world in tropical, temperate, and sometimes cold waters of the Atlantic, Indian, and Pacific Oceans. Swordfish live in surface water to mid-water but feed throughout the water column. Scientists know little about the migration of Pacific swordfish, but tagging data suggest swordfish move eastward from the central Pacific, north of Hawaii, toward the U.S. West Coast.Swordfish have a long, flattened bill that looks like a sword, as their name implies. They have a stout, rounded body and large eyes. Their first dorsal fin is tall and crescent-shaped; the second is much smaller. Their anal fins are similar in shape to the dorsal fins but smaller. They have a broad, crescent-shaped tail. Their color is darkest on top, generally black or brown. Adult swordfish have no teeth or scales.Swordfish are one of the fastest and largest predators in the ocean. Their streamlined body allows them to swim at high speeds, up to 50 mph. They grow rapidly, reaching a maximum length of 14 feet and almost 1,200 pounds (although the average size caught in the fishery is 50–200 pounds). They are able to reproduce when they reach 5 to 6 years old. Swordfish spawn numerous times throughout the year near the surface of warm tropical and sub-tropical waters. In cooler waters, they spawn several times during the spring and summer. Swordfish are productive, and their eggs are fertilized externally and float at the sea surface where they incubate for about 2 1/2 days. Swordfish live for about 9 years.Swordfish feed on a variety of fish and invertebrates such as squid. They capture their prey by slashing their bills back and forth, stunning or injuring the prey in the process. They have developed unique characteristics, such as special eye muscles and a heat exchange system, that allow them to swim in deep cold water in search of prey. Swordfish feed at the top of the food chain and are rarely preyed upon by other animals, but juvenile swordfish are sometimes eaten by sharks and larger predatory fish. (Courtesy of NOAA's FishWatch) Swordfish is available in a variety of product forms, including headed and gutted (basically whole with head and guts removed), steaks, and loins. Swordfish is moist and flavorful with a slightly sweet taste. It has a moderately high oil content and a firm, meaty texture. When raw, the flesh varies from white and ivory to pink and orange. When cooked, swordfish turns beige.