Swordfish

When someone orders an entrée of swordfish at a restaurant, they likely don't realize the long journey the fish took to get to their plate. From the moment of birth, the swordfish starts on a path that will take it to dinner plates all around the world. In this blog post, we'll explore the life of the swordfish—how they're created and how they travel to dinner plates in various parts of the world.

The Swordfish - Creation and Characteristics

The swordfish (Xiphias gladius) is an ocean-dwelling creature that belongs to the family Xiphiidae (a family of ray-finned fish). It has a long, slim body, short limbs, and powerful tail fin. Its head and snout are covered with a single, long protruding spine that is used for sensing its prey. It has a large eye, which helps them to see in dark, murky waters. Its color can range from slate gray to brownish-black and its back and sides are often adorned with vertical stripes. Swordfish can reach up to 5 meters in length, weigh more than 545 kilograms, and live for up to 16 years.

They are found in temperate and tropical ocean waters around the world, sometimes swimming as deep as 1,000 meters underwater. Swordfish get their name from their pointed snout, which is sharp and sword-like. This helps them hunt their prey, which is typically smaller fish, squid, and crustaceans.

Spawning and Growth

Swordfish are strong swimmers and travel large distances during their lifetimes. Like many other fish, swordfish reproduce by spawning. Each female can produce millions of small, pelagic eggs, which are released into the water in huge schools. The eggs are buoyant and often pushed around by ocean currents.

Once the eggs hatch, the larvae look quite different than their parents. They have long, opaque bodies that are made up of large yolk sacks and pointed tails. Initially, their spines are not visible yet. Over time, their bodies become transparent, the yolk sack shrinks, and the spines become visible. This transformation from larvae to the adult swordfish occurs over the course of the first few weeks of life.

Once the swordfish have taken their adult form, they continue to grow and mature. Fast growth rates and long life spans help them reach larger sizes (up to 3.1 meters in length), allowing them to hunt bigger prey.

Fishing for Swordfish

Swordfish are a popular target for commercial fisheries around the world. Their longtails and spiny protrusions make them a particularly attractive target since they can be caught with harpoons and longlines. In many countries, they are also targeted by recreational fishers who either use harpoons or rod and reel.

The swordfish is typically caught by trawl nets or purse seines. It's important to note that these methods of fishing can be destructive to the ocean floor, and can cause environmental damage. As such, sustainable fishing methods should be employed.

Processing the Swordfish

Once a swordfish is caught, it is iced down quickly to avoid spoilage. It is then transported to a processing facility where it is cut into various pieces. The most desirable parts of the fish are the loins, which contain large amounts of meat. The meat is then cut into steaks and packaged for sale. The bones are removed and the fins, head, and tail are typically ground up and used as fertilizers or omega 3 supplements.

Transportation

Once the swordfish steaks have been packaged, they are usually frozen and transported to distant markets by air or sea. Many long-distance shipments are done by refrigerated containers. This helps to ensure that the fish is kept in a cool temperature throughout the journey and avoids spoilage. Shorter distance transport is often done by truck.

On the Dinner Plate

Once the swordfish reaches its destination, it is sold to restaurants, grocery stores, and seafood markets. It is also sold directly to consumers in many parts of the world. When served in restaurants, the fish is typically grilled, fried, or broiled, although it can also be served raw.

No matter how it's prepared, swordfish is a flavorful and healthy choice for any fish lover. It is a good source of protein and omega 3 fatty acids and is low in fat and calories. It is a versatile fish, which can be cooked with a variety of ingredients.

Conclusion

The swordfish takes a long and complicated journey before it reaches the dinner table. From being born as larvae, to navigating thousands of miles of open ocean, to ending up on our plates, the swordfish is truly an impressive creature. Understanding the life of the swordfish gives us a greater appreciation for this delicious and nutritious fish.