Fish
Whole
Whole Swordfish is gutted fish cooked on the bone—roast, steam, or fry. Scale and clean the cavity; score thick areas for even heat. Keep swordfish whole iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.24 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 53.9 mg
- Sodium 82.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 67.9 g
- Energy 137 kcal
- Water 67.9 g
- Protein 18.9 g
- Fat 5.24 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.79 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.93 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 452 mg
- Major Minerals 451 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.93 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Coastal cooks portioned swordfish into whole pieces for even cooking and trade.
Filleting lines and frozen packs made whole of swordfish available inland.
Restaurants standardised specialty whole portions of swordfish for plate timing.