HealthNotes

HealthNotes

Healthnotes offers comprehensive, science-based health and lifestyle information. Written with you in mind, Healthnotes answers the most commonly asked questions with credible, easy-to-understand information — edited by physicians who review over 550 scientific and medical journals to keep content current, factual, and balanced.

Swordfish

Swordfish: Main Image

Buying Tips

The color of quality swordfish varies from white to pinkish-beige, but if it is tinged with brown, that’s a sign of an off flavor. Swordfish do have dark meat along with the white, but it should be cherry-red, not brown. Shark is sometimes sold as swordfish, but it’s easy to tell the difference. Swordfish steaks have four whorls in the meat and smooth skin around the edges. Shark meat has an unsymmetrical grain and rough skin.

Varieties

Swordfish comes as steaks or loin pieces. Swordfish does not freeze well, although some frozen-at-sea fish maintains its good quality.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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