These fish may have some similarities. Although it is difficult not to differentiate them in the sea, on the plate they are quite similar. Caella and swordfish fillets have more or less the same format, due to the size of these two animals. How do they differ? Let’s take a look at the difference between caella and swordfish.
Prionace glauca
The scientific name of the caella is prionace glauca. It is also known by the name of blue shark (actually they are subspecies of the same species, but colloquially they are all called the same) or blue shark. And yes, in case you didn’t know it, the caella is a pelagic shark (an animal that lives at a depth of less than 200 meters, the pelagic). It is an animal that lives in all marine and oceanic areas of the world so it is difficult to estimate its population. In any case, it is quite abundant and there is no danger of extinction.
Xipihias gladius
The swordfish, also known as emperor, is a marvel of evolution. It belongs to the istiophoridae family, genetically closer to the tuna, the istiophoridae are characterized by having a nasal bone that forms a long sword. This means that not only swordfish have it, but also billfishes or sailfishes, for example.
The most important spawning area is in the Mediterranean Sea, but it can also be found in abundance in the Atlantic. In the Mediterranean Sea the populations of the emperor are very controlled due to the abuse in its fishing.
In cooking
Swordfish meat is of much higher quality. The meat of the caella, which we could compare with that of the pangasius. The texture is very similar between these two meats, however, the caella has a smoother flavor. Due to its characteristics and flavor, it is a smart choice to present the caella in tacos. Our friend of the sword has essential nutritional properties for our health, such as vitamin B12.
Like all great meats, swordfish should be enjoyed in good whole fillets or centers.
And yes, you guessed it, the photo with which we opened the article is of a swordfish fillet. swordfish fillet.
Me parece una barbaridad comparar la caella y la panga, que es de agua dulce.
La carne de la caella tiene una carne entera y cartlaginosa, como el cazón, no se deshace y es bastante sabrosa, no se desmenuza y es insípida como la de la panga. La caella no es de tan buena calidad como el pez espada, claro está. Pero ni muchísimo menos es de tan mala calidad como la panga.