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While there is only one species of Swordfish caught and sold, the variety of catch areas and production styles yield a variety of product qualities that can be confusing. The highest quality products are "sashimi" grade, meaning they are long-line caught, processed and frozen at minus 60 degrees on sashimi boats and graded as the best of meat color. Look for creamy-white meat color and the bloodline to be red and finely delineated.
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Calories 121
Fat calories 36
Total fat 4 g
Saturated fat 1.1 g
Cholesterol 39 mg
Sodium 90 mg
Potassium 288 mg
Protein 19. G
Iron 0.8 mg
Serving Size 100g / 3.5oz (raw)
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