Swordfish
Swordfish is generally found off the Atlantic West Coast, from
Cape Breton to Argentina. It can also be found in the
Mediterranean, the Baltic and the North Sea.
Swordfish is a large fish with a unique long, sword-like
jawbone. This fish generally measures 2-3 metres and weighs 90-160
kilograms, but some can even grow to 4 metres long and weigh as
much as 500 kilograms.
Having no scales, the adult can reach speeds of 100km /hr, making
it a very challenging and desirable catch for deep-sea
fishermen.
Its firm and swirly, creamy-white flesh is semi-fatty and its taste
is quite unique and much appreciated. Its tail and fins are also
edible.
You will find fresh swordfish steaks in your METRO fishmonger's display.
- Swordfish is best poached for 10-15 minutes before cooking for easier digestibility.
- Swordfish is delicious grilled, boiled or pan-fried as well as on skewers in kebobs.
- Be careful not to overcook the swordfish to ensure maximum moistness.
Click here for cooking methods and for more tips and suggestions !
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Grilled Swordfish, Mango and Cucumber Salsa |
 Grilled Swordfish with lentils |
 Sweet Potato, Swordfish and Tuna Salad |
 Yogurt-Marinated Swordfish Brochettes |
Swordfish is a semi-fatty fish. For the weight conscious, it is
best prepared steamed, poached or in parchment.
In addition to being an excellent source of protein, the swordfish
is rich in vitamins A, B6 and B12, niacin, potassium and
phosphorus.
Fresh fish should be cooked as soon as possible following
purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh swordfish
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2 to 3 days
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4 to 6 months
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Cooked swordfish
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1 to 2 days
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