Morphological characteristics of the swordfish
The swordfish is a large marine specimen with a bony skeleton, which preferably lives in tropical, subtropical, and temperate ocean areas and in the Mediterranean Sea.
It is a pelagic animal that in some situations tends to approach the coasts, although it predominantly inhabits offshore surface waters.
The ideal temperature for its survival is between 18 and 22 degrees, so during the winter season, it tends to migrate to southern areas.
The swordfish is characterized by a fusiform body with a cylindrical section, wider at the front and narrower towards the tail.
Its distinguishing feature is the enormous development of the upper jaw, which forms the typical flattened and sharp sword that extends for about 1/3 of the entire body.
The mandible is also quite elongated and ends with a point, but it is more recessed compared to the upper part of the mouth.
The trunk has two large dorsal fins, the first of which is elevated and sub-triangular, while the second is smaller and positioned further back, taking on the appearance of a finlet.
In the posterior section, there are two anal fins, triangular in appearance; the caudal fin, which is wide and sickle-shaped, is attached to a thin peduncle that makes it mobile, while the pectoral fins have a typical sickle shape and are long.
The body is dark gray with blackish shades on the back and silvery on the sides, while the belly is white.
This specimen is one of the largest among fish with a bony skeleton, as its length exceeds five meters and its weight reaches over 400 kg.
Biology and behavior of the swordfish
In southern Italy and particularly in the Strait of Messina, swordfish were traditionally fished using feluccas, boats equipped with a central mast and a very long bow that allowed the harpooner to throw the harpoon to hit the back of the fish.
These boats are also equipped with a high tower that allows fishermen to observe wide areas of the sea where the swordfish swims.
This animal is extremely important for commercial fishing, which is carried out with longlines and purse seines that alternate with feluccas.
The breeding period is between late spring and early summer, a time during which the female lays an average of about 20 million eggs.
Despite its imposing and cumbersome size, it is considered one of the fastest animals in the sea, also due to its aggressiveness which makes it extremely competitive towards its peers.
Although it is generally a solitary specimen, during mating it joins with a female, accompanying her for a long time and establishing such a strong bond that if one of the two is captured, the other continues to circle around the boat as if trying to free it.
Insight into swordfish eggs
The eggs of the swordfish, which are very small and have a slightly pinkish color, produce bottarga, which are the female gametes intended for reproduction.
From a nutritional point of view, the eggs are considered an excellent dietary resource and a refined food that is tasty and easy to digest: they contain 47% fat of which 26% is saturated fat, 23% protein, 18% salt, and are free of carbohydrates and fiber.
The vast majority of nutrients are therefore lipid-based, which is why they are contraindicated when lipid levels are quite high.
This food is widely used in gastronomy in the preparation of excellent fish-based first courses and dishes in combination with raw vegetables.
In the Strait of Messina, this specimen is also called "knight fish" due to the noble rank conferred by its long sword, which allows it to assume courageous and proud attitudes during mating.
Fishermen use high-quality reels mounted on very sturdy carbon rods, as, considering the strength, heaviness, and character of this fish, its fishing becomes extremely challenging.
Swordfish Roe Sauce Taudì
The swordfish roe sauce is a gastronomic delicacy that can be used on its own (spread on toasted bread, rusks, or rice cakes), or as a seasoning for fish-based pasta dishes.
This delicious preserve prepared by Taudì contains no thickeners or chemical additives, nor flavor enhancers, preservatives, or colorants.
The use of high-quality raw materials prepared according to island traditions makes this product one of the strengths of the entire Taudì production.
The Taudì swordfish roe sauce represents an interesting option for creating tasty recipes to impress dinner guests or to brighten up a family lunch, as its flavor, both fragrant and delicate, is usually appreciated by all palates, even the most difficult to please.
Thanks to its lightness and easy digestibility, it is also suitable for elderly diners or those with digestive issues, without sacrificing taste.
Buy all the products on our website and discover the affordable prices of our preserves.
