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Buy Swordfish like a Fishmonger



swordfish
4lbs Hawaiian Swordfish (Shutome) Steaks
One of the best ways to buy swordfish is to find what is called "clipper" swordfish. This fish is frozen at sea, right after they are caught and is usually less expensive then "fresh never frozen" swordfish.

Swordfish can grow to way over 1000 pounds, but most of the caught weigh in at somewhere between 50 to 200 pounds. Found in warm tropical seas and fished for only at night.

Raw swordfish steaks should show a whorling pattern in the meat and be firm with no dull or discolored skin. The raw meat will vary in color from a white/ivory look to a pink/orange color of meat. Once the swordfish is cooked it will be beige looking.


Swordfish Cooking Tips

When buying swordfish steaks to grill find some that are at least 1 1/4 inch thick or thicker. Swordfish is excellent for marinating before you cook it.

If you do buy swordfish with the skin on, I would suggest that you remove it before cooking as the skin is strong tasting and very tough.

Swordfish can be cooked with almost any seasoning and sauce that you like, but remember to never over cook it.




More About Swordfish

Ways to Cook it: Bake, Broil, Grill, Smoke, Saute
Texture: Firm
Flavor: Mild to Moderate

Substitutions

Alaskan Halibut, Shark, Fresh Yellowfin Tuna

Names

Common: Broadbill, Espada, Emperado

Nutrition Facts


Serving Size:100g/3.5oz.(raw) Amount Per Serving Source: USDA
  • Calories: 121
  • Fat Calories: 36
  • Total Fat: 4.0g
  • Saturated Fat: 1.1g
  • Cholesterol: 39mg
  • Sodium: 90mg
  • Protein: 19.8g
  • Omega-3: 0.6g










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