|
|
Swordfish |
| (Xiphias
gladius) |
| Family:
XIPHIIDAE |
| |
| Vernacular
names: |
| Es:
Pez espada |
| Fr:
Espadon |
| In:
Swordfish |
| |
| Local
names: |
| Colombia:
Pez espada |
| Costa
Rica: Pez espada |
| Chile:
Albacora, Pez espada |
| Ecuador:
Pez espada |
| Mexico:
Pez espada |
| Panama:
Pez espada |
| Peru:
Pez espada |
| |
| Comercial
names: |
| Pez
espada, Swordfish |
| |
| Simile
of international trade: |
| Cosmopolitan |
| |
| Geographical
distribution: |
| Its
distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| Species
highly migrant, lives in tropical and temperate
waters, epipelagic, oceanic though also frequents
coastal waters. Very aggressive fish. It feeds on
fish, cephalopods and crustaceans. |
| |
| Lenght: |
| Its
mean length is 280 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, San Mateo, Puerto López, Santa Rosa,
Salinas y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal,
sport and as bycacth on longline boats. |
| |
| Fishing
season: |
| All
year round, during the periods with fullmoon. |
| |
| Landings: |
| The
annual unloading average is 345 tons in the artisanal
fisheries. |
| |
| Types
of vessel: |
| Fiberglass
boats |
| |
| Fishing
gear: |
|
| |
| Importance: |
| It
is an important resource within the artisanal fisheries
and in the sports fishing. Its flesh is of excellent
quality. 99% of the unloadings are marketed in the
international trade. |
| |
| Use: |
 |
| |
| Processing: |
| H&G: |
| Headless,
gutted, tail off; with skin. |
| |
| Packing: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Yield
(%): |
| H&G:
80 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 80.8; Fat: 4.0; Protein:
18.0 |
| |
| Types
of preparation: |
|
| |
