Swordfish Steaks Fresh.

Boneless.

TO COOK

Average yield is 70% from trunks.

Has a slightly sweet flavour, high oiliness and moist, firm flesh with fine flakes. Overcooked it quickly becomes dry.

The thick skin should be removed. The Centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

Pan-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

GOES WELL WITH

Anchovies, capsicum, chilli, citrus, garlic, ginger, green onions, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar, wasabi.

PRODUCT OF AUSTRALIA.