Scientific name:
Xiphias gladius

Natural spread:
tropical seas

the shape is so typical, that everyone can recognize this fish known from the name easily: The upper jaw moved out to a flat, pointed sword, that almost reaches one third of the total-length with the adult fish. Also the lower jaw is sharpened, however, the length of the upper jaw reaches not nearly. The sword plays a special role as hunt and attack-weapon. The short one, high moved out and pointed back-fin stands far in front. A second, however very small, is on the tail-stalk. The two anus-fins are ordered far behind. Also here, it is bigger, short and pointed first and the last very small. The swordfish lacks stomach-fins. The fish is oberseits brightly blackish-blue until purple-brown and at the underside, colored almost white. Adult swordfishes have neither teeth nor sheds. The average length is with 3 m.

Spread, reproduction The swordfish is widespread in all tropical seas; it advances also in the restrained widths, even at the German coast swordfishes were observed in exceptions. The spawn-places lie however only in warmer areas, so in the southern Sargassosee and the Mediterranean. The fish seem to be very fertile. One found approximately 50 million eggs in one single female.

Way of life Swordfishes are regarded as persevering swimmers, who should gain speeds of 100 km per hour. Although loners, they sometimes swim in small associations, with what however distances of 100 m between the individual fish and is held more. At the hunt for surface-fishings, they frequently swim so densely under the water-surface that the long back-fin and the sickle-shaped tail fluke protrude from the water. Just as frequently, they hunt after squids and other deep sea-inhabitants in bigger animals until 800 m.

Fishery With sport-fishers, the swordfish is a popular loot, that sometimes with the catch a hard one and not harmless fight delivers. The white meat tastes good very well and fetches good prices. However, the swordfish is caught commercially only in Japan. The meat comes newly or deep-frozen on the market. The Japanese eat it fried or raw, as Sashimi prepares.