Autumn is the mass production period for swordfish. The main fishing areas are the eastern and southern seas. They are generally caught by longline or dart fishing. The fresh fish can be made into sashimi, fried or boiled. , fried and made into delicacies, the fish can also be processed into cans or snacks, it is the right time to taste delicious swordfish.

Introduction to common swordfish species

The more common swordfish include upright swordfish, swordfish, umbrella swordfish, black-skinned swordfish, and red-fleshed swordfish.

Standing-wing swordfish:

Also known as white-fleshed swordfish or cock-winged swordfish, each fish weighs 40 to 500 kilograms. Large quantities are caught from August to December, and the fish meat is white and Characterized by its high fat content, fresh fish is suitable for sashimi, and the whole fish can be used in dishes.

Swordfish:

Also known as swordfish, each fish weighs 20 to 300 kilograms. The fish’s snout is flat and sharp, with a sword-like protrusion. Opportunities can be found all year round in various places. Caught as an economic species, it is frozen and sold for export or made into fish fillets or canned food.

Umbrella swordfish:

Also known as broken umbrella or rain hat fish, each tail weighs 10 to 90 kilograms. The soft ray of the first dorsal fin is obviously higher than the body height, and it is sail-shaped like a banana. It is also called banana swordfish because of its characteristic dorsal fin. It can be caught all year round in various places. The number of catches is larger from February to March. It is an economic species. The fish meat can be made into fish paste, which can be made into fish balls, fish balls and other products. .

Black-skinned swordfish:

Also known as black-skinned swordfish, iron-skinned swordfish, or oil swordfish, each fish weighs 20 to 600 kilograms. It is the largest species of swordfish. The back of the fish is blue-brown and the belly is silvery-white. It is caught in large quantities from December to February of the following year and is an economical species. The fresh fish meat is suitable for sashimi or cooking, and the fish meat can be made into fish floss, fish floss, etc. Fish balls and other products are sold.

Red-fleshed swordfish:

Also known as red-fleshed swordfish, each tail weighs 10 to 100 kilograms. Large quantities are caught from March to April. The fish’s flesh is red, hence the name. Economical fish species are exported abroad after being frozen at ultra-low temperatures. They can also be purchased at wet markets and used for cooking. ?