The swordfish was the protagonist of Hemingway's novel The Old Man and the Sea (his last novel, published in 1952), which tells the story of an old fisherman and his struggle with a swordfish for two nights and three days.

This enormous fish can move at up to 100 km per hour, and is famous for its aggressiveness. As a result, catching one is always an adventure and very dangerous, continuing to fuel many stories and desires.

Individual fishermen are accused of depleting swordfish stocks. But as they come to the surface from the depths of the sea to feed at night, the blame more likely lies with longline fishing. 

The flesh should be very firm and shiny, and pinkish-white in color with streaks. If it is grayish, the fish is not very fresh. 

Swordfish is sold fresh in darnes or top back loin steaks.

It is found frozen in slices and steaks, or cut into small cubes, or packed in single-serve containers and sold as tartare d'espadon (swordfish tartare).

It is also available smoked, cut into thin slices. 

Fresh: in cool room or refrigerator at 4ºC for up to 24 hours in its wrapping to prevent it from drying out.

Frozen: in the freezer without breaking the cold chain.

Smoked: on the refrigerator or cool room according to the expiration date on the package.

Swordfish is a fatty fish, which means it is rich in Omega 3. Like all fish, it is high in protein, minerals, and B-group vitamins.

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