Espadarte and Tuna are different fish, but they're close enough in the kitchen to stand in for one another.
Xiphiidae
Swordfish is a large, fast-swimming ocean predator with firm, meaty, mildly flavored flesh that resembles a pork chop in texture. It is sold as thick steaks and is ideal for grilling or pan-searing. Its low moisture content means it can withstand high heat without falling apart. It is popular across the Mediterranean and in Mexico where it is used in tacos and ceviches.
Full guide →Scombridae
Tuna is the world's most consumed fish by volume, available as fresh steaks, sashimi-grade loins, and canned. Bluefin is the most prized and expensive, used for sashimi and sushi. Yellowfin and albacore are the most commonly sold as fresh steaks. All species have firm, meaty, dark red flesh that becomes lighter when cooked. Grilling, searing rare, and eating raw are the preferred preparations.
Full guide →Both are large, meaty ocean fish sold as steaks and suited to grilling — tuna is richer and eaten rare, swordfish is drier and cooked through.
| Country | Espadarte | Tuna |
|---|---|---|
| 🇺🇸United States | Swordfish | Tuna |
| 🇬🇧United Kingdom | Swordfish | Tuna |
| 🇫🇷France | Espadon | Thon |
| 🇪🇸Spain | Pez espada | Atún |
| 🇦🇷Argentina | Pez espada | Atún |
| 🇲🇽Mexico | Pez espada | Atún |
| 🇵🇹Portugal | Espadarte | Atum |
| 🇧🇷Brazil | Espadarte | Atum |
| 🇮🇹Italy | Pesce spada | Tonno |
| 🇩🇪Germany | Schwertfisch | Thunfisch |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.