They are the sole member of their family Xiphiidae.
Physiology[change | edit source]
The swordfish is named after its sharp bill, resembling a sword (Latin gladius), which together with its streamlined physique (smooth body) allows it to cut through the water with great ease and agility.
Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
References[change | edit source]
- Safina (1996). Xiphias gladius. 2006 IUCN Red List of Threatened Species. IUCN 2006. Retrieved on 12 May 2006.
-  "What you need to know about mercury in fish and shellfish."
- Michael Hopkin (2005): Swordfish heat their eyes for better vision. Nature, 10 January 2005
- Fritsches, Kerstin A., Brill, Richard W., and Warrant, Eric J. (2005): Warm Eyes Provide Superior Vision in Swordfishes. Current Biology 15, 55−58
- FDA Consumer:Mercury In Fish:Cause For Concern?
Other websites[change | edit source]
- More info on FDA Mercury Advice from Oceana
|Wikimedia Commons has media related to: Swordfish|
|Wikispecies has information on: Swordfish.|