Anago, Silvery conger
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Tilapia / Telapia
Common Climbing Perch – KOI
Flathead fish / Bartail Flathead fish / Megochi
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Hairtail - Ribbon Fish – Tachiuo
Hilsa shad - Hilsa – Ilish
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Leather jacket , Kawahagi
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Redtail Fusilier – Takasago
Sand Goby / Baila
Sardine – Mamakari
Sheatfish / Ompok pabda / Modhu pabda
Short body mackerel
Silver barb / Java barb / Rajiputi / Puti
Snakehead fish - Mud fish – Showl
Spiny Eel / Lesser Spiny Eel / Star Baim / Tara Baim
Spotted Scat, Spadefish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
The swordfish, named for the sharp-edged elongated upper jaw and snout, is one of the largest and fastest predators in the Atlantic Ocean. They range throughout the high seas, from surface to deep waters.
In Vietnam, the Portion, Loin, Steak of Swordfish are usually exported may go directly to retailers, wholesalers, processors, or restaurants, or may be marketed through the intermediaries.
Swordfish's product forms are usually frozen H&G, loins. Swordfish landings are August through October, which is also when the prices tend to be low. Frozen swordfish is available year-round.
Swordfish contains more fat than other fish, but it is an excellent source of selenium, vitamin B12, and vitamin D. Swordfish is an excellent source of omega-3 fatty acids, but is very high in mercury.
Swordfish is a firm, dense fish, usually sold as “steaks” and is available fresh and frozen. Raw swordfish steaks should show a whorling pattern in the meat and be firm with no dull or discolored skin. Cut surfaces should be shiny and smooth. The raw meat will vary in color from white/ivory to pink/orange.
You can serve it simply grilled with lemon and herbs, or cut into chunks for kabobs, pastas or tacos. Swordfish pairs well with summer vegetables like squash and tomatoes, which help bring out its natural sweetness.