Swordfishalso called spear Fish belonging to Więczna familywhich most often lives in warm and moderate ocean waters. It owes its name to the characteristic upper jaw, having the form of a long appendix, which looks like a sword.
Swordfish It is valued due to its original taste. The consistency of the meat of this fish may resemble veal. The taste is mild and slightly salty. The swordfish can be consumed in form grilled, roasted Whether fried.
Like most fish, The swordfish is an excellent source of well -absorbed protein (about 23 g per 100 g of product). What’s more, it contains vitamin D and omega-3 fatty acids, which support the functioning of the cardiovascular, immune system and brain.
Unfortunately, as numerous studies indicate, A large amount of hazardous mercury can accumulate in swordfish meat. Therefore, it is better to consume it sporadically (once every 1-2 weeks) and instead reach for fish containing less harmful compounds. We are talking here, among others, about rainbow trout, wild salmon or sardines.
Importantly, mercury cumulative in swords can be in particular young children, pregnant women and nursing mothers. These people should exclude the specialties from their menu.
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Occasional consumption swordfish It should not have negative effects. How is the best to prepare fish? As previously mentioned, the most popular methods are grilling, burning and frying.
Deciding on Baking the swordfish in the ovenit is worth seasoning it not only with salt and pepper, but also with fresh herbs (oregano, parsley), garlic and a small amount of lemon juice. As for frying – it is good before processing coat. In the case of a grilled swordfish, you can serve it with your favorite Salad prepared from fresh vegetables.
Although the swordfish does not contain too many bones, it is worth watching the fish carefully before cooking. Thanks to this, you can avoid a unpleasant surprise while eating.
Source: NowowoPuje.pl
