Fresh Swordfish
Fresh swordfish is whole fish that has been harvested and kept in a fresh or chilled condition. It is sold as a primary, unprocessed seafood product.
Prices, specifications and international trade for fresh swordfish under HS 030247.
Fresh Swordfish Price
Published reference · Jul 1, 2026
Fresh swordfish is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore fresh swordfish pricesFresh Swordfish Exports and Imports
Spain led reported fresh swordfish exports in 2025, at $52.2M.
Compare fresh swordfish exporting countriesFresh Swordfish Facts and HS Code
Fresh swordfish belongs to seafood within protein and dairy. Its customs classification covers HS 030247.
Fresh Swordfish HS Code
| Product type | Raw |
|---|---|
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030247 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for fresh swordfish include Receiving and sorting, Evisceration and cleaning, Icing and chilled storage.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
|
Uses & Risks
Fresh swordfish is used in Fresh consumption.
End Uses
- Fresh consumption
Sold whole for grilling, pan‑searing, or sashimi in restaurants and retail fish markets
Uses and Related Commodities
| Downstream industries | Seafood restaurants, Catering services, Retail fish markets |
|---|
Fresh Swordfish Questions
- What exactly is classified as fresh swordfish?
- Fresh swordfish refers to the whole fish, fresh or chilled, of the species Xiphias gladius. It excludes fillets, fish meat classified under subheading 0304, and any edible off‑cuts. The classification follows HS code 030247.
- How can I assess the quality of fresh swordfish on delivery?
- High‑quality fresh swordfish should have firm, glossy flesh with a mild sea scent. The skin should be intact, without discoloration or slime, and the eyes should be clear and bulging. Any off‑odours, soft spots, or discoloration indicate reduced freshness.
- What are the recommended storage conditions for fresh swordfish?
- Fresh swordfish should be kept chilled at 0 °C to 2 °C and consumed within 2 days of receipt. Maintain a continuous cold chain during transport and avoid exposure to air to prevent oxidation. If storage extends beyond a day, keep the fish on ice in a well‑ventilated, refrigerated environment.