
Xiphias gladius
Also Known As
Broadbill swordfish, Espada, Emperado, A`u, Mekajiki, Shutome
U.S. wild-caught North Pacific swordfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round. |
Source |
U.S. wild-caught from Hawaii, California, U.S. Pacific Island territories, and the high seas. |
Taste |
Moist, flavorful, and slightly sweet. |
Texture |
Firm, with a moderately high oil content. |
Color |
When raw, the flesh varies from white and ivory to pink and orange. When cooked, swordfish meat turns 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 |