Swordfish
A firm-fleshed fish sold as steaks or loins, suited to griddling and escabeche. It is a high-mercury species and is not suitable for every consumer.
What it offers and why to use it
A firm-fleshed fish sold as steaks or loins, suited to griddling and escabeche. It is a high-mercury species and is not suitable for every consumer. Cut even chunks for stews and cook to 63°C without unnecessary extra time. Escabeche vinegar does not remove mercury or make room-temperature storage safe.
A firm-fleshed fish sold as steaks or loins, suited to griddling and escabeche. It is a high-mercury species and is not suitable for every consumer.
From shopping to cooking
Choose
Ask for firm steaks of even thickness and confirm the species. Do not choose it for pregnancy, those planning pregnancy or breastfeeding, or children under 10.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and preferably cook on the day of purchase. Follow the label and thaw in the fridge.
Prepare
Cut even chunks for stews and cook to 63°C without unnecessary extra time. Escabeche vinegar does not remove mercury or make room-temperature storage safe.
How to make the most of it
Good pairings
Potatoes, onions, carrots, bay leaves and wine vinegar.
How to substitute it
Sea bream or hake as a more suitable alternative for sensitive groups, adjusting cooking time to thickness.
Recipes with swordfish
Marinated swordfish with cherry tomatoes
Pescatarian
Swordfish in escabeche with potatoes
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