Definition of swordfish Swordfish

/sɔˈɹdfɪˌʃ/ - [sordfish] - sword•fish

We found 11 definitions of swordfish from 6 different sources.

What does swordfish mean?

Noun Plural: swordfishes
swordfish - large toothless marine food fish with a long swordlike upper jaw; not completely cold-blooded i.e. they are able to warm their brains and eyes: worldwide in warm waters but feed on cold ocean floor coming to surface at night
		Xiphias gladius
		scombroid, scombroid fish important marine food and game fishes found in all tropical and temperate seas; some are at least partially endothermic and can thrive in colder waters
		genus xiphias, xiphias type genus of the Xiphiidae
swordfish - flesh of swordfish usually served as steaks
		saltwater fish flesh of fish from the sea used as food

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swordfish (Noun)
A large marine fish with a long, pointed bill, Xiphias gladius .
swordfish (Verb)
To fish for swordfish.

swordfish (n.)
A very large oceanic fish (Xiphias gladius), the only representative of the family Xiphiidae. It is highly valued as a food fish. The bones of the upper jaw are consolidated, and form a long, rigid, swordlike beak; the dorsal fin is high and without distinct spines; the ventral fins are absent. The adult is destitute of teeth. It becomes sixteen feet or more long.
swordfish (n.)
The gar pike.
swordfish (n.)
The cutlass fish.
swordfish (n.)
A southern constellation. See Dorado, 1.

Swordfish ("Xiphias gladius") are large fish characterized by a long, flat bill. They are a popular sport fish. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood.

The International Game Fish Association's all-tackle angling record for a swordfish was a 1,182 lb (535.15 kg) specimen taken off Chile in 1953.

They are the sole member of their family Xiphiidae.

Physiology.

The swordfish is named after its sharp bill, resembling a sword (Latin gladius), which together with its streamlined physique (smooth body) allows it to cut through the water with great ease and agility.

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

However, many sources including the United States Food and Drug Administration warn about potential toxicity (how poisonous it is) from high levels of methylmercury in swordfish.