![fish | mackerel | Scomber scombrus - Cocagne, Gondwana Studio, Gordon's Bay, Western Cape, Helderberg, South Africa [© 2010 Paul Godard]](http://images.gondwanastudio.com/xMedia/Images/Photos/CFF_000001-000500/CFF_000035.jpg "fish | mackerel | Scomber scombrus - Cocagne, Gondwana Studio, Gordon's Bay, Western Cape, Helderberg, South Africa [© 2010 Paul Godard]")
FISH & SEAFOOD : FRESH OR FROZEN
Gordon’s Bay Fisheries is a proud supplier of fresh fish as well as fresh and frozen seafood products.
Swordfish [fish] |
|
|
Xiphias gladius | |
Other Common NamesSwordfish/Broadbill/Swaardvis (RSA), Espadron (France), Pez Espada/Albacora (Spain) Other Scientific NamesXiphias imperator, Xiphias estara, Phaethonichthys tuberculatus EtymologyFeaturesSwordfish are elongated, cylindrical - bodied fish with an upper jaw that extends into a long sword - like bill, with a flattened cross - section. The Swordfish has a dark brown colour on its back which fades to a lighter brown towards the middle of the body and a white belly. Size : 250 cm | Weight : 100 kg EcologySwordfish are offshore pelagic fish, found worldwide in temperate and tropical waters at depths between 180 and 580m. Swordfish can regulate their body temperature extremely well, but they prefer to stay in waters where the surface temperature is above 15°C. DistributionRegulationMinimum legal size - 25kg |
|
