![\"Swordfish\"](\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/2008\/07\/swordfish.jpg\" "\\"Swordfish\\"")
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When Caught<\/p>\n
Swordfish are caught mainly in winter.<\/p>\n
Important Features<\/p>\n
Wild\/Farmed <\/strong>Wild<\/em><\/p>\n Habitat <\/strong>Saltwater, Inhabit the open ocean, usually offshore<\/em><\/p>\n Recovery Rate <\/strong>Steaks: 60% from headed and gutted striped marlin and 70% from headed and gutted swordfish<\/em><\/p>\n Remarks<\/p>\n Swordfish has a higher recovery rate than striped marlin because it is often sold skin on and the belly flap is kept.<\/p>\n Marlins are very popular target species for sport and recreational fishers.<\/p>\n Imports <\/span>Nil<\/p>\n Common Size <\/span>1.5 – 3 m<\/p>\n Overseas Names<\/p>\n CDN: broadbill swordfish, espadon; D: Schwertfisch; DK: sv\u00cardfisk; GB: broadbill; J: dakuda, medara, meka, mekajiki; NZ: broadbill, broadbill swordfish, paea; RCH: albacora, pez espada; USA: broadbill, broadbill swordfish; ZA: broadbill, swaardvis; General: swordfish<\/p>\n Grading <\/span>Rarely graded although swordfish are sometimes graded as below<\/p>\n Nutrition Facts<\/span><\/p>\n per 100g of raw product<\/p>\n Cooking Ideas<\/p>\n Billfishes \u0014swordfish and striped marlin \u0014are becoming more popular foodfishes in Australia. While grouped together under the name \u001cbillfish , they have distinctive textures and flavours.<\/p>\n Swordfish is often described as the most \u001cmeat-like of all fishes. 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. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking.<\/p>\n Striped marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness. Marlin is delicious smoked and is a common entr\u00c8e.<\/p>\n Flavour <\/strong>Medium<\/em><\/p>\n Oiliness <\/strong>Medium or extremely high, Swordfish has one of the highest oil contents of any finfish.<\/em><\/p>\n Moisture <\/strong>Dry to moist, Striped marlin is usually medium or dry; swordfish is moist or medium. Both quickly become dry when overcooked.<\/em><\/p>\n Texture <\/strong>Firm<\/em><\/p>\n Flesh Colour <\/strong>swordfish pink or off-white. Flesh white when cooked.<\/em><\/p>\n Thickness <\/strong>Rarely filleted due to their size, but thick<\/em><\/p>\n Bones <\/strong>Usually boned-out, occasionally with obvious backbone at centre of cutlet<\/em><\/p>\n Suggested Wines<\/strong><\/p>\n Serve swordfish with a fuller style of wine such as a marsanne or an oaked chardonnay.<\/p>\n For something out of the ordinary, try marlin with a youthful shiraz with plenty of \u001cpepper and light on wood. Alternatively, a sparkling red made with single varietals \u0014shiraz, merlot, or malbec \u0014is excellent with Thai-spiced marlin.<\/p>\n","protected":false},"excerpt":{"rendered":" Swordfish When Caught Swordfish are caught mainly in winter. Important Features Wild\/Farmed Wild Habitat Saltwater, Inhabit the open ocean, usually offshore Recovery Rate Steaks: 60% from headed and gutted striped marlin and 70% from headed and gutted swordfish Remarks Swordfish has a higher recovery rate than striped marlin because it is often sold skin on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":29,"comment_status":"closed","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-198","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=198"}],"version-history":[{"count":3,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/198\/revisions"}],"predecessor-version":[{"id":5045,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/198\/revisions\/5045"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n\n
\n Kilojoules<\/td>\n 512 (122 Calories)<\/td>\n<\/tr>\n \n Cholesterol<\/td>\n 180mg<\/td>\n<\/tr>\n \n Sodium<\/td>\n 102mg<\/td>\n<\/tr>\n \n Total fat (oil)<\/td>\n 7.7g<\/td>\n<\/tr>\n \n Saturated fat<\/td>\n 33% of total fat<\/td>\n<\/tr>\n \n Monounsaturated fat<\/td>\n 37% of total fat<\/td>\n<\/tr>\n \n Polyunsaturated fat<\/td>\n 30% of total fat<\/td>\n<\/tr>\n \n Omega-3, EPA<\/td>\n 371mg<\/td>\n<\/tr>\n \n Omega-3, DHA<\/td>\n 541mg<\/td>\n<\/tr>\n \n Omega-6, AA<\/td>\n 423mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Bake<\/td>\n <\/td>\n Deep Fry<\/td>\n<\/tr>\n \n Grill\/barbecue<\/td>\n Poach<\/td>\n Raw<\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Shallow Fry<\/td>\n Smoke<\/td>\n Steam\/microwave<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n