Swordfish is a saltwater fish known for its flavorful meat and tender texture.

Also known as Swordfish, Meca (Swordfish) is found in oceans worldwide, usually in deep waters.

The scientific name for Meca (Swordfish) is Xiphias gladius, a reference to its most distinctive feature: its long, sharp "beak" that resembles a sword.

Meca (Swordfish) meat is white, tender, and delicate, with a mild and sweet flavor. It has a firm texture and is usually cut into round steaks. Many consider it the "Picanha of the Sea," as the main way to prepare this species is grilled over coals or on a griddle. It also does well cooked, stewed, fried, and even as ceviche.

If you haven't tried Meca (Swordfish) yet, you're missing out on an incredible gastronomic experience! With its tender and flavorful meat, this fish is a delicious and healthy option to include in your diet.

Meca or swordfish is easily found in fish markets in the southern, southeastern, and northeastern states. The name may vary depending on the location. But it is very important to know how to identify the cut and texture of the meat, as it is a large fish and is found already filleted.

Notice the characteristics of Meca (Swordfish) meat.

If in doubt, consult FishCode and compare it with the meat at the fishmonger.

It is very important to consult the Fishcode tips to know how to choose fish when it is already filleted.

Trust the FishCode recommendation, go ahead and try Meca (Swordfish) - you won't regret it!