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How many times a week can I eat swordfish?

Asked: Fernando Riera Pesca, Last Updated:

For good health, she suggests two to four 3-ounce servings of fish per week. On the other hand, the FDA recommends only one 7-ounce helping per week of large fish, such as shark and swordfish. For seafood with lower levels of mercury, officials advise no more than 14 ounces per week.

FAQ

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    Pork can definitely be dry aged, and we do that often – if you haven't tried it you're missing out. Just ask one of our butchers for it at the counter. About dry aged pork, Herring explains it's “not the same as dry aging beef.

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    Ice crystals mean that the fish has been frozen, thawed, and frozen again, and will have lost moisture and quality. The other thing to look for is freezer burn. If fish has freezer burn, the flesh around the edges will be visibly dry and a lighter color than the rest of the fish.

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    It can be fished as a dry, an emerger just under the surface, either stripped or on a swing, or even using the accelerated downstream presentation by putting a small split shot about 1 foot above the fly and letting a big downstream bow get in the fly line to accelerate it's drift along a bank line.

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