Generality
The "sword" (in English swordfish ) is a fish belonging to the family Xiphiidae, Genus Xiphias, Species gladius . The binomial nomenclature of swordfish is Xiphias gladius .
Swordfish contains good percentages of essential fatty acids, which is why it is often included in dietary nutrition regimens. It is suitable for many types of preparations, from "raw" to grilled steak. As regards the hygienic aspect, it does not differ from the rest of the blue fish, a group of which it is a worthy exponent.
Nutritional and Gastronomic Characteristics
Swordfish is an extremely protein food, characterized by a high biological value of the peptides that compose it.
Being particularly thin, it does not supply large amounts of energy and the few fatty acids it contains are mainly of the essential polyunsaturated type of the omega 3 group; cholesterol is rather moderate.
The carbohydrates and fibers are absent.
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Nutritional values (per 100 g of edible portion)
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The vitamin fraction is very good; excellent amounts of pyridoxine (vit. B6), niacin (vit. PP), retinol (vit. A) and cobalamin (vit. B12) can be inferred. As far as the saline profile is concerned, the quantities of selenium, phosphorus and potassium are excellent.
Swordfish lends itself to any nutritional regime, except for pregnant women. This is due to the considerable presence of mercury which, on the other hand, is decidedly scarcer in smaller specimens. However, considering that it is NECESSARY to allow young fish to perform different reproductive cycles, it is advisable to mainly eat adult swordfish but ONLY in the absence of pregnancy and with an extra weekly frequency (to be added to that of other large fish, such as tuna) and the shark).
We recall that swordfish is suitable for the diet against overweight, hypercholesterolemia, hypertriglyceridemia, diabetes and hypertension.
If consumed raw, swordfish MUST be necessarily reduced in temperature; this trick (also essential for other fish) is essential to eliminate any larvae of anisakis which, if introduced live with food, can become extremely harmful to the organism.
Example of a main meal based on swordfish
- 200 grams of swordfish on the griddle (making sure that the classic dark lines, rich in carcinogens) are not formed
- 200 grams of grilled zucchini
- 200 grams of fresh tomatoes
- 100 grams of bread (durum wheat)
- 10 grams of olive oil
TOTAL CALORIES: 610 Kcal *
CARBOHYDRATES: 60 g
GREASES: 21 g
PROTEINS: 49 g
* this recipe based on swordfish provides the same calories present in: 100 grams of mortadella plus 100g of focaccia; or in: 80 grams of roasted and salted pistachios plus a can of coke.
Swordfish is a fishery product typical of the Calabria and Sicily regions. It is prepared in many ways but probably the best known recipes are: grilled or grilled, carpaccio (fresh or smoked), in a pan with cherry tomatoes, capers, black olives and oregano, in mixed soup, in pasta seasoning and baked in the oven.
Tips for shopping
Swordfish steaks must have a delicate and pleasant smell, not ammoniacal. The pulp must be compact and slightly pink, not yellow. Pressing a finger on the meat should NOT remain the imprint, as this is a sign of poor freshness.
At the supermarket you can run into slices sold as swordfish but from other fish of the same size as the shark. If the swordfish is not exposed with the head, to ascertain its origin it is necessary to observe the flesh on the sides of the vertebra: only if it has darker lines that form an "x" it is true swordfish.
Pasta della Salute with swordfish
A light and balanced first course to fill up with precious nutrients for health. Good vision and good appetite!
Pasta of health
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This predator is characterized by a long and thin bone extension of the jaw, similar to a real sword (over 1 meter long); this natural weapon is used for defense or hunting, to stun the victims in order to devour them in comfort.
The body of the swordfish is tapered, hydrodynamic; not surprisingly, it is one of the fastest migratory fish on the planet. It is dark on the back (tending to blue or brown), silver on the sides and white on the belly. It can reach and exceed 4 meters in length and 300kg in weight.
Biology, Habitat and Fishing
Swordfish fishing is performed in both professional and amateur settings. In Italy there are very strong traditions, such as the Calabrese and Sicilian, still carried out with traditional methods (spadare); these are methods with almost no environmental impact even if, in parallel, we are witnessing a real fish massacre (which does not only involve the sword) by means of post networks several kilometers long (often used between Calabria and the islands Aeolian). The amateur activity is totally different; it is practiced with canes by means of trolling, while only the occasional samples are taken by scuba divers in apnea.
Swordfish is an animal that colonizes almost the entire planet, in the temperate zone. In the Mediterranean Sea (but not only) it is considered a Species at risk and, even in places where artisanal fishing was based on its capture (indicating a high population density, as in the Messina strait), today swordfish is become a rarity. In certain countries, such as the USA, swordfish fishing has been prohibited; in supporting this protective attitude also contribute various figures of reference as the chefs of the most famous restaurants.
As anticipated, swordfish is an excellent predator. It feeds on other blue fish, such as mackerel, lanzards, garfish, sardines, anchovies, small barracudas, small skipjack, small lampugas, small licks, small greenhouses, small amberjacks, flying fish, cuttlefish, squid, squid, herring, etc. In addition to man, who is responsible for decimating its density in the seas around the world (particularly in the Mediterranean which, as is known, is a basin that is relatively communicating with the oceans), swordfish ONLY fears the shark.
Swordfish has the incredible ability to increase the temperature of their brain and eyes (through the blood) to increase their vision potential. It lives mainly in the open sea, up to 600m of depth, and is NOT typical of the low-degrading coastal coastline. It has no gregarious predisposition and it is a solitary creature. It breaks this routine only for mating (between spring and summer, with water at about 24 ° C), after which follows a deposition of several million eggs; the crossing occurs mainly between specimens that come from the same area.
