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Articles
Published: July 29, 2009
Updated: July 29, 2009
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You can put swordfish back on your menu with confidence. Over the last decade, the U.S. North Atlantic swordfish stock has significantly recovered from a once overfished status. These fish are no longer designated by the National Oceanic Atmospheric Administration (NOAA) as "overfishing, "overfished" or "approaching" in the United States. These swordfish have gone from an overfished status in 1998 with harvests from the U.S. Atlantic and Gulf coasts of over 4.8 million pounds, to a recovered status where they are no longer overfished and have landings of slightly over 2.1 million pounds.
The swordfish population recovery is due in part to management measures implemented by the United States that have been effective in reducing juvenile harvest and associated by-catch species. The U.S. North Atlantic and Gulf swordfish fishery is regulated by catch quotas limiting the overall allowable catch for commercial and recreational vessels. There are two fishing seasons per year and once a seasonal quota is reached the fishery is closed until the next season begins. These quotas limit the number of swordfish taken by U.S. fishermen so that they will not adversely effect the overall population.
The Florida swordfish harvests reflect these changes as well. Based on the Florida Fish and Wildlife Conservation Commission’s landings statistics, prior to the implementation of the management measures to sustain the species, the 1998 commercial harvest in Florida was over 1.5 million pounds. The average harvest for the eight years since 2001 has significantly decreased to almost 835,000 pounds annually.
Over the past few years, U.S. fishermen have refrained from catching allowable swordfish quotas due to the lack of sales. Many believe this trend is driven by the perception of domestic buyers and consumers that swordfish is overfished.
Another obstacle preventing the increased sales of swordfish is the mercury content issue. Reports on mercury content in swordfish have created a public perception that swordfish consumption is dangerous to everyone and has little or no nutritional value. In reality, the USDA Food and Drug Administration (FDA) advisory only recommends pregnant women, women who may become pregnant and small children not eat king mackerel, swordfish, shark or tilefish as they may contain high levels of mercury.
The meat of cooked swordfish is off-white, dense and has a slightly sweet flavor. It is best grilled, blackened, baked or broiled. It is high in protein and low in cholesterol. The following swordfish recipes have been developed by the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing.
4 tablespoons butter
1 small clove Florida garlic, finely minced
2 tablespoons Florida lemon juice
1 teaspoon lemon zest
2 teaspoons capers, drained, rinsed and chopped
1/2 cup heavy cream
4 6-ounce Florida swordfish steaks, 1 1/2 inch thick, skin removed
1 tablespoon olive oil
1 tablespoon seafood seasoning
1 teaspoon fresh chopped Florida parsley
salt and pepper to taste
Preheat broiler. Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest and capers. Simmer for 30 seconds. Remove from heat. Slowly whisk in heavy cream and set aside. Brush steaks with olive oil; sprinkle with seafood seasoning, parsley, salt and pepper. Arrange swordfish on the hot broiler pan. Broil about 6 inches from heat for 6 to 8 minutes until opaque in centre; turning halfway through the cooking time. Serve with warmed lemon caper sauce.
Yield: 4 servings.
Nutritional Value Per Serving: Calories 447, Calories from Fat 294, Total Fat 33g, Saturated Fat 17g, Trans Fatty Acid 1g, Cholesterol 138mg, Total Carbohydrates 2 g, Protein 35g, Omega 3 Fatty Acid 1.61g.
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 1/2 teaspoon cayenne pepper
2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup olive oil
4 6-ounce Florida swordfish steaks, 1 1/2 inch thick
skin removed
Combine the herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high heat 5 to 10 minutes until very hot. While pan is heating, brush the steaks on both sides with olive oil; pat herb mixture onto both sides of each steak. Place the steaks in the pan over high heat; cook for about 2 minutes. Turn steaks and cook for 2 to 6 minutes more, depending on thickness. Note: May substitute commercially prepared blackening seasoning for spice mixture. Yield: 4 servings.
Nutritional Value Per Serving: Calories 332, Calories from Fat 183, Total Fat 21g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 66mg, Total Carbohydrates 1 g, Protein 34g, Omega 3 Fatty Acid 1.43g.
For other Florida seafood recipes, visit the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing’s website at www.FL-Seafood.com.
Updated: July 29, 2009
Print
EmailYou can put swordfish back on your menu with confidence. Over the last decade, the U.S. North Atlantic swordfish stock has significantly recovered from a once overfished status. These fish are no longer designated by the National Oceanic Atmospheric Administration (NOAA) as "overfishing, "overfished" or "approaching" in the United States. These swordfish have gone from an overfished status in 1998 with harvests from the U.S. Atlantic and Gulf coasts of over 4.8 million pounds, to a recovered status where they are no longer overfished and have landings of slightly over 2.1 million pounds.
The swordfish population recovery is due in part to management measures implemented by the United States that have been effective in reducing juvenile harvest and associated by-catch species. The U.S. North Atlantic and Gulf swordfish fishery is regulated by catch quotas limiting the overall allowable catch for commercial and recreational vessels. There are two fishing seasons per year and once a seasonal quota is reached the fishery is closed until the next season begins. These quotas limit the number of swordfish taken by U.S. fishermen so that they will not adversely effect the overall population.
The Florida swordfish harvests reflect these changes as well. Based on the Florida Fish and Wildlife Conservation Commission’s landings statistics, prior to the implementation of the management measures to sustain the species, the 1998 commercial harvest in Florida was over 1.5 million pounds. The average harvest for the eight years since 2001 has significantly decreased to almost 835,000 pounds annually.
Over the past few years, U.S. fishermen have refrained from catching allowable swordfish quotas due to the lack of sales. Many believe this trend is driven by the perception of domestic buyers and consumers that swordfish is overfished.
Another obstacle preventing the increased sales of swordfish is the mercury content issue. Reports on mercury content in swordfish have created a public perception that swordfish consumption is dangerous to everyone and has little or no nutritional value. In reality, the USDA Food and Drug Administration (FDA) advisory only recommends pregnant women, women who may become pregnant and small children not eat king mackerel, swordfish, shark or tilefish as they may contain high levels of mercury.
The meat of cooked swordfish is off-white, dense and has a slightly sweet flavor. It is best grilled, blackened, baked or broiled. It is high in protein and low in cholesterol. The following swordfish recipes have been developed by the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing.
Swordfish with Lemon Caper Sauce
photo credit: FL-Seafood.com
4 tablespoons butter
1 small clove Florida garlic, finely minced
2 tablespoons Florida lemon juice
1 teaspoon lemon zest
2 teaspoons capers, drained, rinsed and chopped
1/2 cup heavy cream
4 6-ounce Florida swordfish steaks, 1 1/2 inch thick, skin removed
1 tablespoon olive oil
1 tablespoon seafood seasoning
1 teaspoon fresh chopped Florida parsley
salt and pepper to taste
Preheat broiler. Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest and capers. Simmer for 30 seconds. Remove from heat. Slowly whisk in heavy cream and set aside. Brush steaks with olive oil; sprinkle with seafood seasoning, parsley, salt and pepper. Arrange swordfish on the hot broiler pan. Broil about 6 inches from heat for 6 to 8 minutes until opaque in centre; turning halfway through the cooking time. Serve with warmed lemon caper sauce.
Yield: 4 servings.
Nutritional Value Per Serving: Calories 447, Calories from Fat 294, Total Fat 33g, Saturated Fat 17g, Trans Fatty Acid 1g, Cholesterol 138mg, Total Carbohydrates 2 g, Protein 35g, Omega 3 Fatty Acid 1.61g.
Blackened Swordfish Steaks
photo credit: FL-Seafood.com
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 1/2 teaspoon cayenne pepper
2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup olive oil
4 6-ounce Florida swordfish steaks, 1 1/2 inch thick
skin removed
Combine the herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high heat 5 to 10 minutes until very hot. While pan is heating, brush the steaks on both sides with olive oil; pat herb mixture onto both sides of each steak. Place the steaks in the pan over high heat; cook for about 2 minutes. Turn steaks and cook for 2 to 6 minutes more, depending on thickness. Note: May substitute commercially prepared blackening seasoning for spice mixture. Yield: 4 servings.
Nutritional Value Per Serving: Calories 332, Calories from Fat 183, Total Fat 21g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 66mg, Total Carbohydrates 1 g, Protein 34g, Omega 3 Fatty Acid 1.43g.
For other Florida seafood recipes, visit the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing’s website at www.FL-Seafood.com.