Swordfish

The swordfish is found in the Atlantic, Pacific, and Indian Oceans. It is also referred to as the broadbill. Most of the swordfish caught are juvenile, which is threatening extinction to this magnificent game fish. Concern over high levels of mercury in swordfish may help to prevent demand for this highly prized and delicious meat.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

Swordfish is sold as steaks. Flesh should have a pale, creamy, opaque appearance with a lustrous sheen and a pleasant sea smell.

To Store:

Wrap steaks well in plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days or you can freeze for up to 3 months.

Tips & Tricks:

Remove skin and brown flesh before eating. Pregnant women and toddlers should avoid swordfish for fear of mercury contamination.

Cooking Tips:

Swordfish is very meat-like and can be cooked in as many ways.

Find recipes with Swordfish

Nutrition per 100 Grams:

Energy (kJ):

512

Protein (g):

19.8

Saturated Fat, g :

1.1

Amines:

Moderate

Glutamates:

n/a

Carbohydrates, g:

0.0

Fat (g):

7.7

Monosaturated Fat , g:

1.5

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.