How Long Does Swordfish (Raw) Last?

Fresh swordfish should have a firm, meaty texture and a mild ocean smell, and like tuna, some color change at the surface from air exposure is a normal, minor change rather than a spoilage sign on its own.

A sour or ammonia-like smell, a mushy texture that yields rather than springs back, and a color that's dulled throughout rather than just at the surface are the real signs swordfish has spoiled within its short 1-2 day fridge window. Because swordfish is a larger predatory fish with a genuine mercury consideration for pregnant women and young children, that dietary guidance is worth knowing about separately from anything to do with how fresh a given piece is at the time of purchase.

Swordfish's meaty, almost steak-like texture means a light press test works similarly to how it would on a piece of beef — firm resistance that springs back is good, while a soft, yielding texture that stays dented signals the fish has moved past its short fridge window regardless of how it looks on the surface.

A swordfish steak's dense structure means it can sometimes look and feel firm even a bit past its ideal window, making smell a more reliable check here than texture alone, unlike a more delicate fish where texture change shows up earlier and more obviously.

A swordfish steak cut from closer to the fish's tail tends to be slightly leaner than one cut from nearer the head, a difference in fat content that can marginally affect how it holds up, though both cuts follow the same general 1-2 day fridge guidance.

See Swordfish (Raw)'s full storage & shelf-life guide (with spoilage signs) →