Swordfish (Xiphias gladius)

Introduction:

Swordfish is highly prized as an edible fish, especially for its firm aromatic flesh.

Use/Preparation:

The flesh of swordfish is suitable raw as carpaccio or sashimi, can be fried or grilled as steak and enjoyed in soups.

Health:

The edible fish is rich in omega-3 fatty acids, which are known to have beneficial effects on the brain and cardiovascular system. It also contains notable amounts of phosphorus, vitamin A, B vitamins, iron and iodine.

Alternatives:

Mackerel and salmon are equally fatty fish with a similar structure. The taste of veal is also comparable to that of swordfish.

Back to tested foods

Average nutritional values raw	per 100 g
Energy (kcal/kJ)	144/602
Fat	6,6 g
Healthy fatty acids	1,6 g
Carbohydrates	0 g
Sugar	0 g
Protein	19,7 g
Salt	0 g