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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh swordfish should be consumed within 1 to 2 days of purchase for optimal safety and quality.
While it is used in some carpaccio dishes, it is generally recommended to cook swordfish or ensure it is 'sushi-grade' to avoid parasites.
Mahi-mahi, tuna steaks, or halibut are excellent substitutes due to their similar firm texture.
Yes, swordfish is a large apex predator and contains higher levels of mercury; it should be consumed in moderation, especially by pregnant women.
Discard if it has a strong 'fishy' or ammonia-like odor, a slimy texture, or if the flesh looks dull and brownish.
It has a mild, slightly sweet flavor and a very firm, meaty texture often compared to a beef steak.
The dark 'blood line' is edible but has a much stronger, fishier flavor. Many people prefer to trim it off before or after cooking.
Grilling is the most popular method as the firm flesh holds up well on grates without falling apart.
Do not overcook it; remove it from the heat just as the center turns opaque, as residual heat will finish the cooking.
swordfish loin is a versatile ingredient found in cuisines around the world. With 144 calories per 100g and 19.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring swordfish loin with step-by-step instructions.
Browse recipes →Yes, plain raw swordfish loin is naturally gluten-free.