Swordfish

What Is Swordfish?

Swordfish (Xiphias gladius) is a large open-sea fish known for its long, flat upper jaw resembling a sword. In Turkey it is especially known in the Marmara and Aegean; its flesh is firm, light pink-beige, and low in bones.

Its firm, meaty texture makes it ideal for thick slices (cutlets) for grilling and skewers; its flavor is distinct but balanced. In this respect it is considered a “meaty” fish similar to tuna.

Nutritional Values of Swordfish

100 grams of raw swordfish contains approximately 144 kcal of energy, 19.8 g of protein, and 6.7 g of fat; it is rich in selenium, vitamin D, and B12. Part of its fat content consists of omega-3 fatty acids.

What Are the Benefits of Swordfish?

With its high-quality protein, selenium, and vitamin D content, swordfish can be considered part of a balanced diet. Since it is a large predatory fish, mercury can accumulate in its flesh, so pregnant women and young children are advised to limit consumption frequency.

This information is general; swordfish is a food, not a substitute for medical treatment.

How to Choose Swordfish?

Fresh swordfish flesh should be moist-glossy, light pink-beige, and smell of the sea; slices that have browned, dried out, or smell sour are stale.

• Flesh should be moist, glossy, and light in color, not dull
• The dark muscle strip in the middle of the slice should look fresh
• Sea smell should be clean; a sharp fish/ammonia smell indicates staleness

How to Store Swordfish?

Fresh swordfish is stored in the coldest part of the refrigerator, on ice, for 1–2 days and should be consumed quickly. For long storage it can be kept in the freezer in an airtight bag for months.

Using Swordfish in the Kitchen

Swordfish is cooked mostly as thick-slice grilled fish and swordfish skewers; its firm texture doesn't fall apart on the skewer. To prevent it from drying out, it is marinated with olive oil and lemon and cooked briefly at high heat.

How Is Swordfish Skewer Made?

Cubed swordfish is marinated with olive oil, lemon, salt, and bay leaf; it is skewered with tomato and pepper and grilled, turning briefly on each side.

Why Does Swordfish Dry Out?

Since its fat content is moderate, it loses moisture with long cooking; marinating and cooking briefly at high heat keeps the flesh juicy.

Which Recipes Use Swordfish?

Grilled swordfish, swordfish skewer, baked swordfish, and swordfish braise are the best-known uses.

Frequently Asked Questions

Is swordfish bony?

No; its flesh has few bones and, being sold in thick slices, it is convenient especially for children and those who don't like fish bones.

When is swordfish caught?

Its most abundant season is generally summer and autumn; it is fresher and more affordably priced in these months.

Does swordfish contain mercury?

Being a large predatory fish, mercury can accumulate in its flesh; therefore pregnant women and young children are advised to limit consumption frequency.

Does swordfish fall apart on the grill?

No; its firm, meaty flesh doesn't fall apart on the grill or skewer, which is why it is a preferred fish for skewers.

Is swordfish similar to tuna?

In terms of texture, yes; both are firm, “meaty” fish and are similarly grilled or skewered, though their flavors differ.