¿Qué es Swordfish?
A large, highly migratory predatory fish with firm, meaty, and relatively mild-flavored flesh, popular for grilling and searing.
¿A qué sabe Swordfish?
Swordfish tiene un sabor umami, mild, slightly sweet con aromas oceanic, clean.
- Taste
- Umami, Mild, Slightly Sweet
- Texture
- Firm, Meaty, Flaky (when cooked)
- Aroma
- Oceanic, Clean
- Acidity
- Low
Technical Metrics
Información Nutricional
Per 120 g Calories121 kcal
Total Fat4.3 g
Saturated Fat1.1 g
Trans Fat0 g
Cholesterol39 mg
Protein20 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron0.8 mg
Potassium490 mg
El Secreto del Chef
Always cook swordfish to an internal temperature of 145°F (63°C) and avoid overcooking to maintain its succulence.
Sustitutos y Proporciones de Swordfish
El mejor sustituto para Swordfish es Tuna Steak (Ahi), usado en una proporción de 1:1. Similar firm, meaty texture and mild flavor, excellent for searing.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Tuna Steak (Ahi) Mejor | 1:1 | Similar firm, meaty texture and mild flavor, excellent for searing. |
| Mahi-Mahi | 1:1 | Firm, white flesh with a slightly sweet flavor, good for grilling. |
| Marlin | 1:1 | Very similar texture and flavor profile, often interchangeable. |
| Halibut | 1:1 | Flakier but still firm, with a delicate, sweet flavor. |
Cómo Elegir y Almacenar Swordfish
- Choose firm, moist fillets with no fishy odor.
- Opt for sustainably sourced options.
¿Con Qué Combina Bien Swordfish?
- Lemon
- Garlic
- Herbs (Rosemary
- Thyme)
- Olives
- Capers
- Tomatoes
- Asparagus
Preguntas frecuentes
¿A qué sabe Swordfish?
Umami, Mild, Slightly Sweet Oceanic, Clean
¿Cuál es un buen sustituto para Swordfish?
El mejor sustituto es Tuna Steak (Ahi) (1:1). Similar firm, meaty texture and mild flavor, excellent for searing.
¿Cómo eliges y almacenas Swordfish?
Choose firm, moist fillets with no fishy odor. Opt for sustainably sourced options.