The Flavorful Swordfish for Fall
You may already know that the flavorful swordfish for fall is excellent fare, but how much do you know about swordfish in general? Good conversation is a great way to enhance any meal, and swordfish can be an interesting topic. Read on to learn about the angler’s take on catching swordfish, chefs’ insights regarding taste, and physicians’ judgments on health benefits of eating this catch. Visit City Fish Market for fresh swordfish to cook up using any of the swordfish recipes on our website or wherever you find a winning technique for maximizing on the flavor of swordfish for fall.
Of the large bony fish dwelling in the sea, swordfish is among the largest, weighing up to around 1,400 pounds and as long as 15 feet. The average size, however, ranges between 50 and 200 pounds. Alternate names for swordfish include Broadbill, Espada, and Emperado.
The long beak on swordfish resembles a sword. Swordfish are fierce, and they are among the fastest of the predators in the sea, having been clocked at speeds up to 50 miles per hour. Because of their unique nature, swordfish can hunt for prey in cold, deep waters.
Swordfish eat many different types of fish, including barracuda, small tuna, mackerel, squid, flying fish, dorado, hake, and rockfish. Thriving in temperate, tropical, and subtropical waters, swordfish are found around the world in the open ocean, including the Pacific, Atlantic, and Indian Oceans. Some of the best places to fish for swordfish for fall or anytime include the waters near Hawaii, along the U.S. West Coast, east of Japan, and Mexico.
Are Swordfish Difficult to Catch?
Swordfish make the bucket list of most anglers. This is for good reason, as catching swordfish is recognized as a feat of a lifetime. To catch swordfish, determination, patience, an abundance of high-end fishing gear, and a knack for reading electronics and charts with precise accuracy are required. Swordfish are very strong and can be distinguished between similar-looking Marlins and sailfish simply by the difficulty of reeling one in.
What Does Swordfish Taste Like?
Anyone who doesn’t usually go for seafood should try swordfish for fall because it does not have a strong fishy flavor. Rather, the taste of swordfish is often described as meaty, moist, and mildly sweet. The texture of swordfish is dense, much like steak, as opposed to the flakiness typical of many fish. The flesh of uncooked swordfish ranges from ivory or white to orange or pink, but quality is not reflected in color variations.
After cooking, swordfish is consistently beige in color. The typical cooking methods for preparing swordfish include baked, broiled, and grilled. Proper handling helps to ensure that the taste of swordfish is maximized. When you buy fresh swordfish, it should be firm and springy to the touch. Beware of frozen swordfish containing ice crystals. The crystals indicate a compromise of flavor, whether because the fish has been thawed and refrozen or has been in the freezer too long.
Not only is swordfish for fall highly recommended, but it’s a healthy choice anytime. Naturally low in sodium, swordfish is an excellent source of lean protein.
Swordfish is rich in many minerals, nutrients, and vitamins, including vitamin B12, niacin, phosphorus, selenium, and omega-3 fatty acids. If twice per week you eat at least 3.5 ounces of non-fried fish such as swordfish, your risk of developing the following conditions can be decreased:
- Sudden cardiac death
- Heart disease
- Congestive heart failure
Find fresh swordfish for fall and year-round at City Fish Market. We are in Connecticut and our frequent customers also make their way here from Massachusetts and Rhode Island. The address of City Fish Market is 884 Silas Deane Hwy, Wethersfield, CT
06109. You can also reach us by filling out our online form or calling 860-522-3129 today.