Swordfish is a meaty fish, named after its long, thin bill - but it is also known as "broadbill" in some parts of the world. Swordfish are widely available in tropical and temperate climates and can grow up to 3 metres long. They're classed as oily fish, which makes them a fantastic source of omega-3 fatty acids, although many sources including the FDSA, warn that swordfish can contain high levels of methylmercury and so children and pregnant and nursing mothers are advised not to eat it. However, if you can eat swordfish, you should - it is full of flavour and has a firm, meaty texture that means it stands up really well to all sorts of flavourings and cooking methods.

As swordfish are particularly large, the meat from them is often sold in steaks. You can grill, fry, bake, griddle and BBQ swordfish - and much, much more. It's versatile, stands up well to spice and also works well poached or simmered in stews or soups.

The colour of flesh does vary depending on where it is bought. Some swordfish has an orange tint due to a diet of shrimp and is often sold as "pumpkin" swordfish, but the colour of the flesh can range from white to rosy pink. Regardless of which type of swordfish you buy, you should cook it on the same day that you buy it for maximum flavour. If not, frozen swordfish is also becoming more widely available from specialist fishmongers.

Take a look at some of our fabulous recipes above, including swordfish skewers, oriental swordfish, swordfish with mango salsa and much more to learn how to make the most of this delicious fish.