Swordfish (Xiphias gladius), also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat, pointed 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 1,800 ft. They commonly reach 10 ft in length, and the maximum reported is 14 ft 11 in. in length and 1,430 lbs. in weight.
They are the sole member of their family, Xiphiidae.
The swordfish is named after its long pointed, flat bill, which resembles a sword. The species name, Xiphias gladius, derives from Greek ξιφίας (xiphias, "swordfish"), itself from ξίφος (xiphos, "sword") and from Latin gladius ("sword"). This makes it superficially similar to other billfish such as marlin, but upon examination, their physiology is quite different and they are members of different families.
The International Game Fish Association's all-tackle angling record for a swordfish was a 1,182 lb specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. They reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years. The oldest swordfish found in a recent study were a 16-year-old female and 12-year-old male. Swordfish ages are derived, with difficulty, from annual rings on fin rays rather than otoliths, since their otoliths are small in size.
Swordfish are ectothermic animals; however, along with some species of sharks, they have special organs next to their eyes to heat their eyes and brains. Temperatures of 18 to 27 °F above the surrounding water temperature have been measured. The heating of the eyes greatly improves their vision, and consequently improves their ability to catch prey. Of the 25 000+ fish species, only 22 are known to have a mechanism to conserve heat. These include the swordfish, marlin, tuna, and some sharks.
The popular belief of the "sword" being used as a spear is misleading. Their nose is more likely used to slash at its prey to injure the prey animal, to make for an easier catch. The use as an offensive spear in case of dangers against large sharks or animals is under review.
Mainly, the swordfish relies on its great speed and agility in the water to catch its prey. It is no doubt among the fastest fish, but the basis for the frequently quoted speed of 60 mph is unreliable. Research on related marlin (Istiophorus platypterus) suggest a maximum value of 22 mph is more likely.
If you want to read a lot more about swordfish, go here:
https://en.wikipedia.org/wiki/Swordfish
This cookie recipe combines two of Mrs. Claus' holiday favorites: gingerbread and eggnog! Mrs. Claus' Holiday Cookie Cups look great on a Christmas cookie platter, but they taste even better. After all, what could be better than a gingerbread cup filled with a fluffy eggnog cream? (Rumor has it that Santa and the elves really love these!)
- 2 (14-1/2-ounce) packages gingerbread cake and cookie mix
- 1 cup heavy cream
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1/4 cup eggnog
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Preheat oven to 350º.
- Prepare dough according to package directions for cookies. Roll dough into 20 balls, place in muffin cups, and lightly press dough down.
- Bake 10 minutes, remove from oven, and make a well in center of each cookie cup using a wooden spoon handle or small juice glass. Return to oven and bake 4 to 5 more minutes or until set. Press down lightly in center of each cookie cup. Let cool 10 minutes, then run a knife around edges to loosen slightly. Cool 10 more minutes then remove from tin and finish cooling on wire rack.
- In a medium bowl, beat heavy cream until stiff peaks form. In another medium bowl, beat cream cheese and sugar until creamy. Add eggnog, nutmeg, and cinnamon and beat until mixed.
- Fold whipped cream into eggnog mixture until thoroughly combined. Pipe or spoon mixture into cookie cups. Refrigerate 1 hour or until ready to serve.
1947 – Patricia Krenwinkel, American murderess