DESCRIPTION

The swordfish, (Xiphias Gladius), is a large, highly migratory fish belonging to the Xiphida family. It inhabits tropical and temperate seas around the world. It generally migrates from colder waters in summer to warmer waters in winter to spawn.

With a distinctive sword on the tip of its head, it is dark gray on top and grayish white on the belly. Although specimens of around a ton have been caught, its commercial catch consists of fish between 50 and 400 pounds.

Swordfish is:

• Rich in vitamins, including B group vitamins B3, B6, B9 and B12.
• Rich in vitamin A.
• Excellent source of phosphorus and magnesium, as this fish is the richest in both minerals.

The gray-white flesh of swordfish is firm in texture and moderate in fat content.

Vima swordfish is available in vacuum-packed boneless and skinless fillets. It is also available in high-quality carpaccio.
With dense flesh and a firm texture, this fish has an exquisite flavour on par with the best fish and seafood. Very versatile in the kitchen, it is excellent grilled or pan-fried, although it can also be steamed, among other recipes.