Morphological Characteristics:

The swordfish can grow up to 2 meters in length, with its body sides appearing deep blue or grayish-blue, and its belly being silver-white. The body shape is oval and ball-like, and in male individuals, the forehead area tends to protrude, resembling a "helmet."

Distribution and Habits:

Swordfish are widely distributed in tropical and temperate seas. They prefer to inhabit warm surface waters and are known for their high swimming speed, reaching up to 92.6 km/h.

Edible Value:

The meat of the swordfish is delicious, with high protein content and low fat, making it a flavorful and nutritious ingredient. It can be used to prepare various dishes such as sushi, sashimi, grilled fish, steamed fish, and more.

Cultural and Common Names:

In some regions, the swordfish is known as "dolphin fish," and in Taiwan, it is also referred to as "flying tiger" or "flying black tiger."

Environmental Concerns:

As a migratory species with a relatively fast reproductive rate, swordfish populations remain stable, and their capture is not currently a major environmental issue.