Mum “where is swordfish caught? Why are you cooking it in the oven? Does it have omega mum?”

Mum replies “let’s finish the cooking first, then we go to internet and do some search on sword fish”

Our search results here;

Where is swordfish caught?

The swordfish is found in oceanic regions worldwide, including the Atlantic, Pacific, and Indian Oceans. It is found in tropical, temperate, and sometimes in cold waters. The swordfish is a highly migratory species, generally moving to warmer waters in the winter and cooler waters in the summer. Swordfish have been prized since men first set to sea and Sicilian fishermen still put to sea on open boats, calling out in an Ancient Greek dialect, they believe capable of drawing the fish within range of their hand-thrown harpoons. Swordfish is very popular in Italy, especially in the southern regions. Swordfish is one of the most powerful fish in the ocean. Elusive and combative, the swordfish is prized by recreational anglers. Its name comes from its long, flat, sword-like bill, which is larger than those of other billfish species. When hooked and brought near the boat, the swordfish aggressively wields its bill, forcing anglers to use extreme caution to avoid being injured.

Like other billfish, females grow larger than males. Swordfish feed near the surface at night on squid and other small fish and, during the day, they move into deeper water to feed on larger fish that they stun with their slashing bill. Swordfish generally live about nine years, although, some have lived to 15 years. Fully grown, they can exceed 14 feet in length. Sexual maturity occurs between five and six years. In the Gulf of Mexico, spawning takes place year-round, and peaks from late April to July near the Gulf’s Loop Current.

Because of their size — the average swordfish weighs about 110 pounds — they’re sold as steaks, and while this makes cleaning and boning quite easy, it also means that an unscrupulous fishmonger may be tempted to pass off other steaks, in particular dogfish, as swordfish. For this reason fishmongers usually put the head on display when they set out swordfish steaks. How to be certain it’s swordfish? The spine is true bone, not the cartilage of a dogfish, and there will be an X of darker flesh bracketing the vertebra. Swordfish is popular because of its mildly sweet flavor, moist, meaty texture and moderately high fat content.

Why should we eat steamed fish?

Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying makes fish and shellfish much higher in fat, especially if they’re cooked in batter.

Who should eat swordfish?

Even though swordfish is an oily fish and It is an excellent source of selenium, niacin and vitamin B12, children, pregnant women and women who are trying to become pregnant should not eat swordfish. Other adults should eat no more than one portion of swordfish per week.

This is because it can contain more mercury than other fish, and consuming high levels of mercury can cause health problems.

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