What is swordfish?
The swordfish (Xiphias gladius) is a sea fish belonging to the family Xifidi. The name comes from the extension of the upper jaw bone in a rostrum like a sword. This fish has excellent meat, low fat and delicate flavor.
What are the nutritional properties of swordfish?
100 grams of swordfish contain:
- 16.9 g of protein
- 4.2 g of fat
- 1g of carbohydrates
- 109 Kcal
The swordfish contains minerals and vitamins, in particular:
- magnesium
- phosphorus
- potassium
- selenium,
- calcium
- niacin
- vitamin
- B12
When should you not eat swordfish?
Given the presence of methylmercury in meat swordfish, women that are of childbearing age, pregnant or nursing should not consume more than one serving per week (100 grams).
Possible benefits for swordfish
The swordfish is a good source of protein, vitamins and minerals. Phosphorus and calcium, for example, are important for healthy bones and teeth. Potassium helps to maintain blood pressure and may reduce the risk of recurring kidney stones and bone loss during aging. Selenium allows the proper functioning of cellular antioxidants, while magnesium is involved in numerous reactions that occur at the cellular level.
Vitamin A maintains eyesight, promotes bone development and growth of teeth. Vitamin B12 plays an important role in the production of red blood cells and bone marrow formation.
Possible contraindications of swordfish
Swordfish may contain organic mercury (methylmercury), which is present in the environment partly naturally, and partly due to pollution. Large predatory fish, such as swordfish accumulate more.
Other possible toxic substances are typically destroyed by cooking, such as Anisakis, a widespread pest in the Mediterranean Sea. For this reason, it always cook the swordfish before eating. It is important to know that European legislation (EC Regulation 853/2004, on "Sale and administration of culinary preparations containing fishery products intended to be consumed raw or almost raw") obliges those who sell or administer fresh fish to be frozen at – 20 degrees at least 24 hours. Therefore, before you eat it raw, it should inquire if that has been done. At home however, you should freeze the swordfish for at least 96 hours at -18 ° C in a freezer with three or more stars, before you eat it raw.
Seasonality of swordfish
In Italy, swordfish fishing is practiced mainly in Sicily and Calabria, from April to September.
