The swordfish (Xiphias gladius) is a large marine fish, common in warm, tropical seas, and lives at depths of 200 to 800 metres.
It is a blue fish with spiny fins, with compact and aromatic flesh. It is also known as emperor, has an average weight of more than 100 kg and can reach up to 4 metres in length. It has a large dorsal fin and no pelvic fins.
The lean-fleshed swordfish is a storehouse of vitamins (A, B3, B9, and B12) and very low in fat, ideal for balanced diets. Due to its mild flavour and the possibility of preparing it in fillets without bones, it is very suitable for children's diets.
Its consistent texture allows a multitude of possibilities in the kitchen: grilled, battered, in stews and casseroles. Swordfish can be accompanied by elaborate sauces, but it is deliciously perfect with a simple touch of lemon and salt.
Commercial name: Swordfish
Scientific name: Xiphias gladius
FAO 3-alpha code: SWO
Catch area: FAO-27 – Northeast Atlantic
Subarea: Main subareas of origin at the port of Vigo: 27.9 (Portuguese and Galician Waters / Iberian Atlantic Waters), 27.8 (Bay of Biscay), and 27.7 (Waters West of Ireland / Celtic Sea). The exact subarea will be specified on the product label at the time of delivery.
Production method: Wild caught
Fishing gear or production system: Hooks and lines
Physical state: Fresh (not frozen)
Commercial presentation: Customer's choice
Net quantity: Will be specified at the time of delivery
Allergens: Contains: fish. May contain traces of: not applicable.
Storage conditions: Keep refrigerated between 0 °C and 4 °C. Consume as soon as possible, preferably within 24–48 hours from purchase.
Information on dates and batch: Expiration date and batch number: indicated on the product label at the time of delivery.
