Swordfish
Xiphias gladius · swordfish · espadon
Swordfish: what every chef needs to know
Ask a seasoned cook about Swordfish and you will hear about a large pelagic predatory fish found worldwide in tropical and temperate oceans. The fish has a characteristic long, flat bill (rostrum) and can reach up to 4.5 metres in length. Swordfish flesh is firm, fatty, and has a rich, meaty flavour unique among fish species — often compared to red meat in its texture. The fish is exceptionally well-suited to grilling as it holds together at high temperatures. Swordfish contains relatively high levels of mercury (methylmercury) through bioaccumulation as a top predator; pregnant women and young children are advised to limit consumption to a maximum of one portion per week. HACCP: histamine formation is a critical risk with improper chilling.
Swordfish: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Swordfish: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
grilled zwaardvissteak with tomato sauce, capers, olives, pine nuts and raisins
grilled zwaardvis finished with gremolata of citroenrasp, garlic and parsley
grilled zwaardvissteak on hete plaat with chimichurri and grilled bell pepper
Swordfish: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
sprinkle with sea salt, pepper and olive oil; the firm structure houdt goed are vorm; grill on high hitte for beautiful grillstrepen.
sous vide on 54°C provides a juicy, rose-doorgaarde steak; finaliseer 30 seconds per kant on a scorching hete pan.
heat gietijzer sterk for for karamelisatie; zwaardvis has genoeg fat to not to to fry without extra oil.
Swordfish: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Swordfish: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Swordfish migrates to northern waters in summer. The Mediterranean season runs from May to October; tropical waters supply year-round.
Swordfish: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Swordfish: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
aromatic white wine with almond- and citrus notes and a light bitterness That the fattiness of zwaardvis doorsnijdt
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG
Italian white wine with apple, pear and florale notes That the full flavour of grilled zwaardvis in balance bring
- Falanghina del Sannio DOC
- Falanghina Campi Flegrei DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Swordfish
At what temperature should you store Swordfish?
Store Swordfish at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Swordfish professionally?
The primary professional technique for Swordfish is Grilling on houtskool of gietijzer at 250°C for 4-5 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Swordfish contain allergens?
Swordfish contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Swordfish?
Swordfish provides 121 kcal, 20g protein and 4.4g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Swordfish in season?
Swordfish is in season in Northern Europe during Jun, Jul, Aug, Sep. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
