3.5 oz (100g) raw edible portion
Calories from Fat 41
Total Fat 5/8%
Chile first discovered this seabass and called it “Bacalao de profundidad” or “cod of the depths.”
Popular alternatives to swordfish are Mako shark, marlin and tuna.
Swordfish is harvested worldwide in deep temperate and tropical seas. Singapore and Japan are best known for their quality of frozen swordfish, while Canada, the U.S. and Chile have the best reputation for fresh swordfish.
Swordfish meat is moist with a meaty flavor, and is dense, lean and firm. Swordfish cooked meat is ivory colored.
Swordfish is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.
The majority of swordfish is harvested through one of two ways: longlining and gillnetting. In longlining, the boats set baited hooks on a line which run 30-40 miles during the Full Moon so the swordfish can see the bait. In gillnetting, the actual gillnet ranges from one half mile to one mile long, and is 300 feet deep. The net boats fish the dark side of the moon, so that the fish don’t see the nets. Swordfish are also sometimes harpooned.
Swordfish are available year-round, though its peak season is the summer.
Swordfish accumulate mercury naturally occur-ring in the ocean, so levels in fish imported into the U.S. are routinely monitored. Also, some fish carry parasitic worms in the flesh, although harmless, they should be cut out. Proper handling of swordfish determines its quality. Thus, it is important to retrieve the fish quickly, immediately bleeding, gutting, heading, and packing it on ice. The belly cavity should be stuffed with ice in order to prevent the center of the fish to become heated. In addition, the swordfish should always be packed with its belly up or the mat will turn brown.
Swordfish is most commonly prepared by marinating, grilling, baking, pan-frying, or smoking the pieces, or using on kebabs.