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Swordfish

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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.

USDA Nutrition Facts

Fish, swordfish, cooked, dry heat (USDA#15111)

Serving Size 1 piece
Calories 155
Protein 25g
Total Fat 5g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 369mg
Sodium 115mg
Cholesterol 50mg

Fish, swordfish, raw (USDA#15110)

Serving Size 1 piece (4-1/2" x 2-1/8" x 7/8")
Calories 121
Protein 19g
Total Fat 4g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 288mg
Sodium 90mg
Cholesterol 39mg

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