Swordfish (Xiphias gladius), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. The swordfish is named after its sharp beak resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier. Swordfish are classified as oily fish. Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of methylmercury in swordfish.