Buy Swordfish like a Fishmonger
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
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 SwordfishWays to Cook it: Bake, Broil, Grill, Smoke, Saute
Flavor: Mild to Moderate
SubstitutionsAlaskan Halibut, Shark, Fresh Yellowfin Tuna
NamesCommon: Broadbill, Espada, Emperado
Serving Size:100g/3.5oz.(raw) Amount Per Serving Source: USDA
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