With its long, flattened bill and powerful build, the kılıç (swordfish) is the gladiator of the Mediterranean — a deep-water hunter prized for dense, steak-like loins.
In the Mediterranean
Swordfish range across the open sea, diving deep during the day and rising to hunt at dusk. Along the Turkish coast they are taken selectively by longline at night, a traditional method that minimises by-catch and protects juvenile stocks.
Flavour & Texture
Swordfish offers thick, firm steaks with a slightly sweet, mildly oily character — closer in eating experience to a fine meat cut than a typical white fish. It holds up to bold seasoning and high heat without falling apart.
How we serve it at Antalya Balik
- Kılıç şiş — cubed and grilled on skewers with roasted peppers and onion.
- Grilled steak — a thick loin over charcoal, brushed with olive oil and oregano.
- Marinated — with capers, lemon and a smoky Aegean olive oil.
Sustainability note: Swordfish stocks need care. We serve only legally sized fish, sourced within quotas, and never during spawning closures.