Food: Swordfish [edit]

Other Names: 剑鱼 (Chinese), أبو سيف (Arabic), Espadarte (Portuguese), Espadon (French), Pez espada (Spanish) All Translations

Photo: Flickr user FotoosVanRobin

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Edited by: Alisa Escanlar, mrsound, Colin Saunders

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Basic Eating: A Foodie's Manifesto: “Swordfish (Xiphias gladius)”

April 28, 2009

Sarah was in San Diego last week for a conference, and couldn't resist a swordfish steak. History: Swordfish are large, solitary predators which are near the top of the ...

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Wikipedia

Swordfish (''Xiphias gladius''; from Greek ''ξίφος'': sword, and Latin ''gladius'': sword), 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 of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. They reach a maximum size of 177 in. (455 cm) and 1,400 lb (650 kg). The International Game Fish Association's all-tackle angling record for a swordfish was a 1,182 lb (536.15 kg) specimen taken off Chile in 1953. They are the sole member of their family Xiphiidae.

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[edit] About Swordfish

A swordfish is an easily recognizable fish because of the sword-like protrusion from its upper jaw and its crescent shaped rear fins. It is generally gray blue to bronze on top, and pale cream on the bottom.

The flesh of the swordfish is usually served as steaks. It is a popular seafood fare because of its meaty texture and mild flavor. It is also rich in omega-3 fatty acids which is good for the heart.

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