July 29, 2009
U.S. Swordfish Are Back On The Menu
You can put swordfish back on your menu with confidence. Over the last decade, the U.S. North Atlantic swordfish stock has significantly recovered from a once overfished status. According to the National Oceanic Atmospheric Administration (NOAA), swordfish have gone from an overfished status in 1998 to a recovered status. No longer overfished, swordfish landings now total slightly over 2.1 million pounds.
The swordfish population recovery is due in part to management measures implemented by the United States that have been effective in reducing juvenile harvest and associated by-catch species. The U.S. North Atlantic and Gulf swordfish fishery is regulated by catch quotas limiting the overall allowable catch for commercial and recreational vessels. There are two fishing seasons per year and once a seasonal quota is reached the fishery is closed until the next season begins. These quotas limit the number of swordfish taken by U.S. fishermen so that they will not adversely affect the overall population.
The Florida swordfish harvests reflect these changes as well. Based on the Florida Fish and Wildlife Conservation Commission’s landings statistics, prior to the implementation of the management measures to sustain the species, the 1998 commercial harvest in Florida was over 1.5 million pounds. The average harvest for the eight years since 2001 has significantly decreased to almost 835,000 pounds annually.
Over the past few years, U.S. fishermen have refrained from catching allowable swordfish quotas due to the lack of sales. Many believe this trend is driven by the perception of domestic buyers and consumers that swordfish is overfished.
Another obstacle preventing the increased sales of swordfish is the mercury content issue. Reports on mercury content in swordfish have created a public perception that swordfish consumption is dangerous to everyone and has little or no nutritional value. In reality, the USDA Food and Drug Administration (FDA) advisory only recommends pregnant women, women who may become pregnant and small children not eat king mackerel, swordfish, shark or tilefish as they may contain high levels of mercury.
The meat of cooked swordfish is off-white, dense and has a slightly sweet flavor. It is best grilled, blackened, baked or broiled. It is high in protein and low in cholesterol. The following swordfish recipes have been developed by the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing.
For other Florida seafood recipes, visit www.FL-Seafood.com.
For more information:
Phyllis McCranie
(850) 488-0163
mccranp@doacs.state.fl.us
