Swordfish

A whole swordfish, so named because of its long, pointed beak, is a striking sight. Apart from the potentially dangerous swords, these fish can grow to be quite large, measuring more than 10 feet long (and up to 15) and weighing up to 650 pounds, according to Oceana. Because of their big size, swordfish have greater mercury contents in their muscular tissue, according to the outlet. You should avoid drinking it more than once a week to stay within the safe toxin levels, and you should rethink if the amounts are intolerable. Greenpeace believes that the most reliable supplies of swordfish are in the waters surrounding California, Oregon, and Hawaii.

Swordfish, like tuna, is frequently marketed in steak form. As a result of the substantial consistency, pan frying or grilling are excellent possibilities. Mediterranean tastes complement this adaptable fish, so don't be afraid to explore. Due to the thickness of the steaks, cook the fish for a few minutes on each side until the center is white and flaky but still juicy. If you consume this fish half-cooked, the texture will be unpleasant and rubbery.