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New Zealand · Waikato · Waikato| Common Animals Fish Mushrooms Flora |
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Xiphias gladius |
July: High activity. Swordfish actively hunts and spawns in coastal waters.
Dangerous due to its sword-like bill. Swordfish is prized for its tasty meat and commonly used in Mediterranean cuisine. In Japan it is used for sashimi and grilling.
Found in warm and temperate waters of all oceans. Inhabits coastal and open sea zones. One of the largest predatory fish, grows to large sizes.
Caught by trolling with large lures and baits Effective night fishing using live bait and jigs
Active mainly in warm waters with temperature 18–24°C. Often found near underwater elevations and thermoclines.
Average weight: 200 kg
Meat is dense, white, low-fat. Ideal for grilling, baking, stewing, and steaks. Valuable commercial species but may accumulate mercury.
Fillet: Steaks for grilling and baking
Whole: Whole roasting
Head and bones: For broths
Whole: Whole roasting
Head and bones: For broths
Grilled swordfish steak with lemon butter (Grilling)
Rich flavor with citrus notes
Rich flavor with citrus notes
1. Season steaks with salt and pepper.
2. Grill for 5-6 minutes per side.
3. Serve with lemon butter and fresh herbs.
2. Grill for 5-6 minutes per side.
3. Serve with lemon butter and fresh herbs.
Baked swordfish with vegetables (Baking)
Tender meat combined with aromatic vegetables
Tender meat combined with aromatic vegetables
1. Cut fish and vegetables (pepper, tomatoes, zucchini).
2. Layer, season with salt and pepper, drizzle olive oil.
3. Bake at 180°C (350°F) for 25-30 minutes.
2. Layer, season with salt and pepper, drizzle olive oil.
3. Bake at 180°C (350°F) for 25-30 minutes.
Stewed swordfish in tomato sauce (Stewing)
Rich flavor and tender texture
Rich flavor and tender texture
1. Brown fish pieces, add onion and garlic.
2. Pour tomato sauce and stew for 20 minutes.
3. Serve with rice or pasta.
2. Pour tomato sauce and stew for 20 minutes.
3. Serve with rice or pasta.
Swordfish ceviche (Marinating)
Refreshing dish with citrus notes
Refreshing dish with citrus notes
1. Cut fillet into cubes.
2. Marinate in lime juice with cilantro, red onion, and chili for 30 minutes.
3. Serve chilled.
2. Marinate in lime juice with cilantro, red onion, and chili for 30 minutes.
3. Serve chilled.