Swordfish
Characteristics
WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pink or off-white. Flesh white when cooked.
COOKING METHODS
Poach, Shallow Fry, Grill/Barbecue, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick
Swordfish is often described as the most “meat-like” of all fish. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. Swordfish is also suited to grilling, frying and baking.
Serve Swordfish with a fuller style of wine such as a Marsanne or an oaked Chardonnay.
Sourced and/or adapted from: Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.