Swordfish is a beloved choice among chefs and seafood cuisine enthusiasts. Rich in flavor and meatiness, easy to clean, and versatile to use in a variety of seafood recipes. From Seafood appetizers to raw seafood dishes, or featured as the star of first and second courses: swordfish excels as an ingredient capable of pleasing every palate!
Characteristics of the swordfish
The swordfish, a distinguished member of the Xiphiidae family, stands as a prominent figure among pelagic marine bony fish. Resembling the ricciola (amberjack), is accustomed to living in the open sea and can reach depths up to 800 meters. Swordfish can grow up to four meters in total length, weighing between 400 and 500 kilograms.
The swordfish carries a iconic feature: the prominent "sword" which is the part that immediately captures attention. The swordfish is characterized by two dorsal and two anal fins, along with a curvy and flattened caudal fin that facilitates its navigation. Wide and round eyes dominate its head, while its sleek body lacks scale. The swordfish's behavior has characteristics of a solitary and tireless predator. It feeds on a varied diet that includes mollusks, cephalopods, mackerel, cod, herring, and garfish; it also proves to be a formidable opponent when hunted by fishermen. The swordfish features great agility and physicality. It is also homeothermic and capable of regulating its body temperature. This ability enables it to thrive even in the coldest waters, underscoring its adaptability.
A fascinating aspect of swordfish behavior is their fidelity, or monogamy, between male and female specimens. Bonding for life, these pairs exhibit a remarkable level of commitment, echoing themes celebrated by the famous singer-songwriter Domenico Modugno in the 1959 song. "Lu Pisci Spada".
What is the name of the swordfish sword?
The "sword" of the swordfish is called the rostrum, or gladius, and is an integral part of the animal's anatomy: it is the upper jaw of the swordfish. What is the sword used for in the swordfish? It is not just an aesthetic embellishment but also used both to stun predators (such as sharks and killer whales) and to spear prey and cut them off so that they can be eaten more easily, as the swordfish lacks teeth.
Swordfish fishing: everything you need to know
Swordfish is one of the most traded fish species in the fishing world, for this reason, regulations for swordfish sportfishing are very restrictive. The Coast Guard's fishing regulations require only one swordfish per day to be caught, with the minimum size to be 140 cm measured from the top of the head to the caudal fin (so the rostrum does not count). Absolute ban on fishing in October, March, and November.
Fishing techniques for swordfish
In the Strait of Messina, along the Sicilian and Calabrian shores, fishermen employ a traditional method using a boat called felucca. The felucca is a flat boat with a flagpole that serves as a lookout post. From this vantage point, fishermen target swordfish using a spear. During the swordfish spawning season, which typically occurs in summer, these majestic creatures venture close to the coast, allowing felucca fishermen to catch them.
In sport fishing, deep-sea trolling by boat with trolling rods set to a weight of 20-30 pounds is a preferred method for catching swordfish. Baits such as mullet, cod, and squid are commonly used to lure swordfish. Due to the innate fierceness of swordfish, engaging in this activity can be physically demanding and is generally recommended only for experienced deep-sea anglers.
Porbeagle fish: how to recognize swordfish from porbeagle
You may come across fish slices that resemble swordfish: be careful to discern whether it’s truly a swordfish or a porbeagle shark, and not swordfish. How to recognize a swordfish and understand if it's a swordfish or a porbeagle? From some anatomical details: porbeagle sharks typically have a brighter color. On the other hand, swordfish slices have a blood vein that often presents a classic dovetail shape, while in the porbeagle shark, it appears as a dark spot approximately the size of a walnut. The Porbeagle is commonly sold skinless and tends to have a significantly higher intramuscular fat content than swordfish.
How to cook swordfish
Swordfish is known for its firm and flavorful meat, and choosing how to cook swordfish means offering a versatile canvas for culinary exploration because it lends itself to so many recipes and interpretations. Some of the most popular cooking techniques for swordfish include:
- cooking swordfish over charcoal, or on the grill, making a swordfish steak,
- steaming swordfish, together with aromas such as lemon, thyme and rosemary for delicate cooking,
- cooking swordfish al cartoccio (in foil) in the oven, along with olives, capers, oil and cherry tomatoes,
- stewing swordfish in a pot, sautéed with a drizzle of oil and deglazed with white wine.
What about fried swordfish? You can think of fried swordfish, especially if coated in breadcrumbs flavored with Mediterranean herbs. But care must be taken: the thinness of the meat means that excessive frying could dry it out and make it tough and chewy.
How to cook frozen swordfish?
To cook frozen swordfish, it is essential to thaw the fish beforehand. Allow it to thaw in the refrigerator for at least 24 hours to ensure a controlled temperature. It's worth noticing that frozen swordfish maintains its nutritional quality just as well as fresh swordfish. Once thawed, you can prepare frozen swordfish using the same methods as fresh swordfish slices. Whether you prefer to season it with oil, lemon, spices, cherry tomatoes, or cooking methods such as grilling, pan-searing, or oven-baking, the choice is yours!
What is the best part of swordfish?
Nothing is wasted from swordfish; every section of its body is used for various preparations. The most valuable part of the swordfish is the belly, known as ventresca, which is used for carpaccio, tartare, and the famous renowned swordfish rolls. The capocollo, found closest to the head, is perfect for creating excellent pasta dishes, thanks in part to the characteristic central bone that enriches sauces and gravies. Instead, from the tail end, near the caudal fin, one can craft sumptuous swordfish steaks ideal for grilling.
Do swordfish have bones?
No, in fact, the complete absence of bones is one of the reasons that makes swordfish one of the most consumed in the seafood industry. This absence of bones makes swordfish easy to filet and clean.
Pairings with swordfish
There can be an infinite number of flavor combinations with swordfish:
- When considering vegetables to pair with swordfish, options abound. Eggplant, zucchini, asparagus, tomatoes, green beans, chard, cucumber, and glasswort are vegetables that complement the robust flavor of swordfish excellently.
- Flavors and spices to pair with swordfish: Mediterranean herbs such as rosemary, thyme, and oregano are classics that never fail. For a bolder culinary adventure consider incorporating then also mint, cumin, anise, and dill, as long as dosed well.
Other pairings that enhance the swordfish experience are olives, capers, mushrooms, such as cardoncelli or pioppini, or for a refreshing twist, citrus fruits such as lime, lemon, and orange. Make sure to balance these spices.
How to marinate swordfish?
Marinating swordfish should be aromatic but not too strong to enhance the flavor of the fish without covering it. Also, the marinating of carpaccio should be differentiated from the marinating of swordfish filet: if we speak about carpaccio, the marinating should be very light and short-timing, with simple ingredients such as lemon and oil. For the swordfish filet, we can be more assertive and varied by going toward orange, ginger, lime, crushed garlic, parsley, peppercorns, juniper, and sage.
Quick recipes with swordfish
Simple to clean and prepare for your recipes, there are many quick recipes with swordfish to make for lunch or dinner.
The absolute fastest recipe is tartare, or a swordfish carpaccio: at Pescaria, we serve it with an oil and lemon sauce, sun-dried cherry tomato pesto, caramelized onion, and crumbled frisella (a typical Apulian baked product). Check out the Pescaria Menu and explore all the swordfish dishes available at Pescaria!
Fresh pasta with swordfish
If you want to cook something more substantial, we recommend preparing a quick recipe with swordfish made with fresh pasta, cherry tomatoes, and eggplant sauté. You'll need to sauté the cherry tomatoes and a diced eggplant in a pan with a clove of garlic, cook the pasta in boiling salted water, and add the diced swordfish while stir-frying in the pan.
Here’s a tip: Use the swordfish bone to make a delectable fish stew. Begin by browning the bone in a saucepan with aromatic ingredients like celery, carrots, and onions. Afterward, deglaze the pan with white wine, pour in water, and allow it to simmer for a minimum of thirty minutes.
Swordfish steak
Alternatively, consider opting for a traditional swordfish steak: pick a fine filet of swordfish, pair it with a side of vegetables like zucchini or asparagus, prepared to your liking, and then grill the swordfish either on a griddle or in a heated skillet.
Swordfish rolls
Swordfish rolls are a quick and easy-to-make hot fish appetizer with just a few ingredients you can find anywhere. For the stuffing, you'll need copper-colored tomatoes, green or black olives, capers, parsley, grated cheese, and crushed garlic. In the traditional Sicilian recipe, swordfish rolls are stuffed with raisins, pine nuts, tomato, parsley, garlic and grated cheese.
Preparation:
- Slice swordfish filets into thin slices, no more than 2cm thick, to garnish with the knife-chopped ingredients.
- Close the rolls by rolling them and skewer them with special sticks, placing a bay leaf between each roll.
- Spread extra virgin olive oil on the surface of the rolls and sprinkle with breadcrumbs. Bake at 180 degrees for 15 minutes, or brown in a pan, first over high heat and then over low heat, 4 minutes per side twice.
To accompany the rolls, you can make scapece zucchini or other sauteed vegetables!
Pasta with smoked eggplant swordfish and baked cherry tomatoes.
It’s a gourmet recipe with swordfish, but still quick and easy to make. It is a reinterpretation of the combination of swordfish and eggplant with a few ingredients but exploited to the nth degree: fresh pasta, eggplant, cherry tomatoes, and herbs.
Preparation:
- Start with the baked cherry tomatoes: cut them in half, season with salt, oil, sugar, and chopped herbs such as rosemary, sage, and thyme, and bake at 180 degrees for 10 minutes: they should brown without burning.
- Cook the eggplant over the flame of the gas stove after washing it. Remove from the open flame when it starts bruising and getting an intense smoky embers aroma. If you have an induction stove, you can bake it in a ventilated oven at maximum power for 10 minutes, until the purple skin starts peeling off.
- Let the eggplant cool, cut it in half, and scoop out the pulp, which you will blend with a food processor with a teaspoon of salt and a drizzle of oil.
- Pan-fry the swordfish with oil and a clove of garlic and set aside. Cook the pasta and combine two ladlefuls of the smoked eggplant cream in the same skillet as the swordfish and manteca over high heat. Place on a dish and garnish the pasta with the baked cherry tomatoes.
Swordfish tataki
A flashy recipe, beautiful to look at, but simple to make: swordfish tataki is perfect as a main course to alternate with the classic swordfish steak. You can flavor this preparation with a rich marinade, following the indications that we have previously given you.
Preparation:
- Marinate the boneless swordfish filet in oil, citrus juice and its skin, and peppercorns for at least an hour in the refrigerator.
- Discard excess citrus skin and bread the filet in black poppy seeds. Brown on a grill or thick-bottomed pan, three minutes per side: the particularity of tataki is that the heart of the filet should remain more raw.
- Cut the swordfish filet into thick slices about two to three inches and serve as desired.
You can accompany the swordfish tataki with a simple salad of julienned carrots, romaine lettuce, and radish.
Nutritional values of swordfish
The nutritional values of swordfish are excellent: it is a fish rich in protein, low in fat and low in overall calories. Excellent are Polyunsaturated fatty acids, including Omega-3, but other elements such as phosphorus, potassium and magnesium are also well present in swordfish meat. Swordfish is ideal for both high-calorie diets of athletes and low-calorie diets, clearly with the proper proportions in terms of quantity.
How many calories does swordfish have?
According to data from the National Oceanic and Atmospheric Administration, a U.S. government and scientific agency, 100 gr of swordfish provides 121 kcal, broken down in terms of macronutrients as follows:
- 19.8g protein
- 4.01g of fat
- 0g of carbohydrates
- 0g of fiber
Is swordfish a bluefish?
Because of the presence of proteins with high biological value and due to its polyunsaturated fatty acids such as Omega-3, swordfish rightfully belongs to the category of bluefish, making swordfish a prized bluefish.
Swordfish on the menu at Pescaria
At Pescaria, we have swordfish carpaccio on the menu, or you can enjoy it as a filling for a sandwich with swordfish steak, grilled eggplant, sun-dried tomato, caramelized onion, melted caciocavallo cheese, and arugula. If you want to taste swordfish cooked to perfection, drop by our restaurants: we are present in Polignano, Trani (Puglia), Milan (via Bonnet and via Solari), Padua, Rome, Bologna, Turin, and Verona
