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Hawaii Swordfish (Shutomu) is an excellent source of lean protein. It is rich in niacin, vitamin B12, phosphorus and selenium and it is also low in sodium. Hawaii Swordfish is a good source of vitamin B6 and iodine. Hawaii Swordfish also provides about 1200 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish.
| Species Name | Swordfish |
|---|---|
| Other Name | Shutomo |
| Origin | Hawaii |
| Dwelling | Wild |
| Form | Fresh, Frozen |
| Fish Size | Marker or Double |
| Grade | A |
| Color (Raw) | White Ivory Pink |
| Color (Cooked) | Light Beige |
| Texture | Firm, Meaty |
| Taste | Sweet |
| Other Value | Fatty, Oils |
| Shelf Life-Fresh For Sashimi | 5 Days |
| Shelf Life-Fresh For Cooking | 7 Days |
| Shelf Life-Kept Frozen | 12 Months |
| Best Prepared | Bake, Broil, Dry, Poach, Saute, Smoke, Steam |
| Calories / CFF / Protein / Fat | 160 / 80 / 21g / 9g |
| Cholesterol / Potassium / Sodium | 60mg / 90mg / 290mg |
| Fillet | Steak | 6oz I 1lb |
| Loin | Slab | 5lb |
| HNG/Whole | Call Us |
