Xiphias gladius
Also Known As
Broadbilled swordfish, Broadbill, Espada, Emperado
U.S. wild-caught north Atlantic swordfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round, with peaks from June through October. |
Source |
U.S. wild-caught from U.S. Atlantic and Gulf of Mexico waters. |
Taste |
Moist and flavorful with a slightly sweet taste. |
Texture |
Firm with moderate oil content. |
Color |
Raw flesh ranges from white and ivory to pink and orange. Cooked meat is beige. |
Health Benefits |
Swordfish is an excellent source of selenium, niacin, vitamin B12, and zinc. More information on health and seafood. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 100 g |
| Amount per serving | |
| Calories | 121 |
| Protein | 19.8 g |
| Fat, total | 4.01 g |
| Saturated fatty acids, total | 1.097 g |
| Carbohydrate | 0 g |
| Sugars, total | 0 g |
| Fiber, total dietary | 0 g |
| Cholesterol | 39 mg |
| Selenium | 48.1 mcg |
| Sodium | 90 mg |
