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A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length. They can grow to be as much as 1000 pounds but are generally caught before reaching 250 pounds. The moderately lean flesh of the swordfish may be white, orange or pink, but when cooked they all turn the same color and have the same mild flavor and meaty texture. Fresh swordfish is available from late spring through most of the summer. It is available frozen throughout the year. Swordfish is good when broiled, baked, grilled, steamed or poached.
To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.
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USDA Nutrition Facts |
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| Serving Size 1 piece |
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| Calories 155 |
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| Protein 25g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 369mg |
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| Sodium 115mg |
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| Cholesterol 50mg |
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| Serving Size 1 piece (4-1/2" x 2-1/8" x 7/8") |
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| Calories 121 |
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| Protein 19g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 288mg |
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| Sodium 90mg |
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| Cholesterol 39mg |
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Swordfish term - Related Content |
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| A delicious and enjoyable presentation for serving fresh fish. |
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| Easy to prepare, this dish looks great and has a fresh tropical flavor. |
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