Swordfish: characteristics and nutritional properties

Caratteristiche del pesce spada utilizzato per la realizzazion della salsa ta sciali

Morphological characteristics of swordfish

The swordfish is a large marine specimen, with a bony skeleton, which lives preferably in the tropical, sub-tropical and temperate areas of the oceans and in the Mediterranean Sea.

It is a pelagic animal that in some situations tends to approach the coasts, even if it mainly populates surface waters offshore.

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 discriminating requirement is the enormous development of the upper jaw, which forms the typical flattened and sharp sword that stretches for about 1/3 of the whole body.

The jaw is also quite elongated and ends with a point, but it is more set back than the upper part of the mouth.

Two large dorsal fins are inserted into the trunk, of which the first is raised and sub-triangular, while the second is smaller and set back, assuming the appearance of a pinnula.

In the posterior section there are two anal fins, triangular in appearance; the caudal fin, which is broad and falcate, is inserted on a thin peduncle which 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 silver on the sides, while the belly is white.

This specimen is one of the largest of the fish with a bone skeleton, as its length exceeds five meters and its weight reaches over 400 kg.

Biology and behavior of swordfish

The swordfish is a very fast swimmer, which makes long migrations over oceanic distances and which preferably lives in solitude, even if sometimes it mates.

Thanks to a particular metabolic mechanism, the animal is able to heat the skull up to a temperature of 20 degrees, in order to face even very harsh and inhospitable environmental conditions without damaging the main vital organs.

Taking into account its size and extremely complete and sharp teeth, the swordfish is considered one of the most feared predators of marine waters, which preferably catches fish by hitting them with the sword.

It mainly feeds on herring, mackerel, squid and garfish.

During the hot season the female swordfish lays up to 800 thousand pelagic eggs of very small size (less than 2 millimeters) and containing a small drop of oil that favors their floatation.

From each of them a larva about 4 millimeters long is born which has a completely different appearance from that of the adult since it has no anterior rostrum.

The young specimens have both elongated jaws and are equipped with semi-complete teeth, their growth is particularly rapid as within a few weeks it leads to the formation of adults.

The front rostrum allows it to stun prey with horizontal blows or to skewer enemies thanks to the extremely dangerous tip that inserts into the body of the prey.

Pesce spada le sue uova pregiate

Swordfish fishing

In southern Italy and in particular in the Strait of Messina, in ancient times swordfish fishing was carried out with feluccas, boats equipped with a central mast and a very long bow that was used by the harpooner to launch the harpoon until it hit the back of the fish.

These boats are also equipped with a high tower that allows fishermen to observe large areas of the sea, where swordfish is new.

This animal is extremely important for commercial fishing, which is carried out with longlines and seine nets that alternate with feluccas.

The reproductive period is between the end of spring and the beginning of summer, a period during which the female lays an average of about 20 million eggs.

Despite its imposing and bulky size, it is considered among the fastest animals in the sea, also for its aggressiveness which makes it extremely competitive towards its specimens.

Despite being a lonely specimen, during the mating it unites with a female accompanying her for a long time and establishing a bond so strong that if one of the two is captured, the other continues to turn around the boat as if wanting to free it.

Learn more about swordfish roe

The eggs of the swordfish, which are very small and have a slightly pink color, produce the bottarga, that is the female gametes intended for reproduction.

From a nutritional point of view, eggs are considered an excellent dietary resource and a tasty and light refined food to digest: they contain 47% fat of which 26% saturated fat, 23% protein, 18% % salt and are free of carbohydrates and fiber.

The clear majority of nutrients are therefore of the lipid type, so they are contraindicated when the lipidemia is rather high.

This food is widely used in the gastronomic sector in the preparation of excellent fish-based first courses and dishes in association with raw vegetables.

In the Strait of Messina this specimen is also called “knight fish” due to the noble rank conferred on it by the long sword, which allows it to assume courageous and proud attitudes during mating.

Anglers use high quality reels mounted on very sturdy carbon rods, since, taking into account the strength, heaviness and character of this fish, its fishing becomes extremely demanding.

Cosa puoi fare con la salsa di uova di pesce spada

Taudi swordfish roe sauce

The swordfish egg sauce is a gastronomic delicacy that can be used alone (spread on toasted bread croutons, rusks or crackers), or as a condiment for fish-based first courses.

This delicious preserve prepared by Taudì does not contain thickeners or chemical additives, nor does it contain flavorings, preservatives or dyes.

The use of high quality raw materials prepared according to island traditions makes this product one of the strengths of the entire production of the Taudì company.

The Taudì swordfish egg sauce is an interesting option for making tasty recipes to amaze guests at dinner or to brighten up a family lunch, since its flavor, fragrant and delicate at the same time, is usually appreciated by all palates, even the most difficult to please.

Thanks to its lightness and easy digestibility, it also lends itself well to elderly diners or those with problems affecting the digestive system, without sacrificing taste.

Buy all the products on our site discover the affordable prices of our preserves.

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