Found outside the continental shelf tending to prefer seamounts and areas around sea upwelling. Rarely found in shallow coastal waters.
A recreational fishery for this highly valued, migratory species has emerged in Tasmania in recent years. They are found from the surface to 600 metres in depth but will frequent surface waters during times of full moon. They prefer squid baits but will also take fish and well-presented squid type lures drifted in deep water.
These large fish produce tasty, creamy coloured oily flesh which are best cooked in steaks. Do not over-cook as the flesh will become tough and dry. Barbecuing imparts additional flavours. Swordfish can bioaccumulate high levels of methylmercury so Food Standards Australia recommend restrictions on the amount of swordfish eaten.