3451 x 2776 px | 29,2 x 23,5 cm | 11,5 x 9,3 inches | 300dpi
Data acquisizione:
2012
Altre informazioni:
This Illustration is from The Welcome a magazine for the home circle, Volume XIII 1886. Swordfish (Xiphias gladius; from Greek ξίφος: sword, and Latin gladius: sword), also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific and Indian oceans, and can typically be found from near the surface to a depth of 550 m (1, 800 ft). They commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1, 400 lb) in weight. They are the sole member of their family Xiphiidae. Swordfish has been fished widely since ancient times, among others in the sea between Sicily and Calabria, such as off the Tyrrhenian coast in the Reggio province. It is a typical dish in the cuisine of this region. Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier. Swordfish are vigorous, powerful fighters. When hooked or harpooned, they have been known to dive so quickly that they have impaled their swords into the ocean bottom up to their eyes. Although there are no reports of unprovoked attacks on humans, swordfish can be very dangerous when harpooned. They have run their swords through the planking of small boats when hurt.
