Swordfish

Overcooking is deadly for any fish, but for swordfish it’s particularly heinous. With the leached moisture goes any hint of flavor, and the texture becomes… Read More »Can You Overcook Swordfish?

Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done and ready to eat.… Read More »Does Swordfish Flake When Done?

That is because it is very easy to overcook swordfish. And if you do, the meat not only becomes exceptionally dry and chewy, but loses… Read More »Is Swordfish Supposed To Be Chewy?

Generally speaking, longlined fish are considered the best. Frozen-at-sea swordfish, known as “clipper,” is often a high-quality product and less expensive than fresh sword, which… Read More »Is All Swordfish Frozen At Sea?

Grill the swordfish for 4 to 5 minutes per side, just until it registers 135 degrees F on an instant read thermometer and is no… Read More »Do You Let Swordfish Rest After Cooking?

Swordtails have specific characteristics to easily differentiate male and female fish. Males have the characteristic “sword” on the ventral aspect of their tails. Females have… Read More »What Does A Female Swordtail Fish Look Like?

“`Of all the creatures living in the water of the seas and the streams, you may eat any that have fins and scales. But all… Read More »What Does The Bible Say About Fish Without Scales?

Can sushi be made with any fish? Sushi should not be made with just any fish. Sushi-grade fish, most often tuna or salmon, is ideal… Read More »Can You Use Any Fish For Sushi?

The meat is orange because of the fish’s diet, which is mainly ruby red shrimp that they eat as they comb the bottom of the… Read More »Why Is Swordfish Meat Orange?

Marlins have a single dorsal fin that connects along the fish’s back to a short, soft-looking ridge. Swordfish, on the other hand, have a dorsal… Read More »What’S The Difference In A Marlin And A Swordfish?