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Swordfish
Swordfish (Xiphias gladius) is a large pelagic fish, recognizable by its long, sword-shaped rostrum. This predator is found in tropical and warm temperate seas worldwide. Its elongated, glistening dark-blue body gives it a hydrodynamic appearance, enabling it to reach high speeds.
Swordfish are mainly caught by longline, a fishing method that targets large individuals. However, due to overfishing, some swordfish populations are threatened, requiring management measures to ensure their sustainability.
Reservation Swordfish:
- We can provide you with a 30-ton reservation. swordfish. Origin Morocco.
- After delivery of the first order, we offer you a contract for 30 tons per month, representing 360 tons per year.
- Fish deliveries remain subject to the vagaries of the weather when fishing boats are out at sea.
Moroccan Swordfish Technical Sheet
- General information
- Scientific name : Xiphias gladius
- Common name: Swordfish
- Origin: Tropical and warm temperate seas
- Fishing area: Atlantic, Pacific and Indian Oceans, as well as the Mediterranean Sea
- Fishing methods: Mainly pelagic longline.
- Fishing season: All year round, with variations according to geographical area.
- Features
- Average size: up to 4.5 metres
- Average weight : Up to 650 kg
- Color: Dark blue back, silver sides, white belly
- Appearance: Elongated body with a sword-shaped rostrum representing about one-third of its total length.
- Storage and Processing
- Available shapes :
- Fresh (whole or steaks)
- Frozen
- Smoked
- Canned (oil, tomato sauce)
- Storage temperature :
- Cool: 0 to 2°C
- Frozen: -18°C
- Shelf life :
- Cost: 2 to 3 days
- Frozen: Up to 6 months
- Nutritional value (per 100 g)
- Protein: ~20 g
- Fat: ~6 g
- Omega-3: ~0.8 g
- Calories: ~144 kcal
- Culinary use
- Grilled or pan-fried in steaks
- On skewers
- Carpaccio or sashimi
- Incorporated into Mediterranean dishes (pasta, salads)
Swordfish is prized for its firm, flavorful flesh, offering great versatility in the kitchen. However, it is essential to consume this food responsibly, taking into account the recommendations concerning endangered populations.
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