Global swordfish harvests total around 80,000 metric tonnes annually, with major contributions from the Mediterranean, Indian Ocean, and North Atlantic. For comparison, this kind of volume rivals Canadian Snow Crab production which has ranged between 60,000 to 100,000 in recent years. Catches are sourced through a combination of targeted methods—such as longline and harpoon - and incidental bycatch, highlighting the fishery’s complexity and diverse harvest practices.

Europe's swordfish sourcing is diversified, with Latin America increasingly supplying frozen loins while domestic fresh swordfish mainly comes from Spanish, Portuguese, and Italian fleets. Italy remains the largest European importer of swordfish, with annual imports valued at approximately 62.4 million euro (or $71.7 million US). Spain follows with about 27.8 million euro in imports each year, while France imports roughly 12.9 million euro annually.



In Italy, it comprises a significant share of fresh fish intake, while in Spain, it also remains a key part as the average person consumes nearly 41 kg of seafood annually.

Frozen swordfish loins are the preferred format across Europe, particularly in retail and foodservice channels. In Italy, Spain, and France, both fresh and frozen steaks are widely consumed - frozen cuts dominate retail, while fresh steaks are favored in foodservice. Whole H&G swordfish also remains relevant in Italy and Spain’s wholesale markets, where it is locally processed.

Both the North Atlantic and North Pacific have well-managed, MSC-certified swordfish fisheries that use low-bycatch gear and offer sustainably caught products. The Indian Ocean, Western Pacific, and South Atlantic have made progress in improving sustainability, though management practices and bycatch controls continue to evolve. The Mediterranean, while an important source, faces ongoing sustainability challenges. Buyers are encouraged to prioritize certified, traceable swordfish from responsibly managed fisheries.



The swordfish market in Europe for 2025 is trending toward convenience, sustainability, and premium positioning, while still maintaining a strong base in traditional Southern European consumption.

Our recommendation is to prioritize swordfish from well-managed fisheries such as the North Atlantic and North Pacific. Choosing CO-free, traceable swordfish from suppliers with verified sourcing and clear documentation builds trust and meets growing consumer demand for quality and transparency as well.

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