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Swordfish steaks, skin on, ~200 g, 20% glaced, ~1 kg

Swordfish steaks, skin on, ~200 g, 20% glaced, ~1 kg

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Swordfish steaks, skin on, ~200 g, 20% glaced, ~1 kg

Barcode: 23551114
Country of origin: Netherlands
Brands: Lindenhof
Description

Frozen swordfish steaks - delicious and skin-on, perfect for grilling. With a 20% glaze, approximately 200 g portions, ideal for any meal. Enjoy the exotic taste from the Pacific and Indian Oceans!

Ingredients

Ingredients: Xiphias gladius, Caught in the Pacific Ocean FAO 71/ Indian Ocean FAO 51/57. Fishing gear: Hooks and lines or seine nets and lifting nets. Country of origin Southeast Asia. Ingredients: common swordfish (fish), water (glaze 20%). Storage temperature minus 18 °C. Freezing date, Best before: see packaging. Do not refreeze after thawing. Cook before consumption. Importer "Rud. Kanzow", Germany. Seller UAB "Sanitex", Raudondvario pl. 131, 47501 Kaunas. www.sanitex.eu

Additives

Salt

Allergens

Fish

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may contribute to high blood pressure.

Additives Overview

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The product, swordfish steaks, appears to be safe for consumption if properly handled and cooked, as it is a source of high-quality protein and omega-3 fatty acids. However, swordfish can have elevated levels of mercury, which can pose health risks, particularly for pregnant women and young children. Moderate consumption is advisable due to potential side effects related to mercury exposure.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The product, swordfish steaks, appears to be safe for consumption if properly handled and cooked, as it is a source of high-quality protein and omega-3 fatty acids. However, swordfish can have elevated levels of mercury, which can pose health risks, particularly for pregnant women and young children. Moderate consumption is advisable due to potential side effects related to mercury exposure.

Other details

Added
January 19, 2025 at 14:23:09 UTC
Last checked
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Last updated
April 6, 2026 at 15:58:52 UTC
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