How do you fillet up your swordfish?

[Special_K_III]

I've brought a total of 6 to the dock since I started swordfishing. I've read articles and looked carefully through this forum for techniques. This is a great place to learn about swordfishing.

My question is, since I've never seen anyone fillet up a swordfish, I do it "my way" which is the same way I steak up a Wahoo. I fillet a side of the swordfish and then take that fillet and cut it into 1 inch thick steaks. Is that the way everyone else does it?

[Mike]

I pretty much filet the swordfish like you would a dolphin. I get the 2 fat filets off the fish and the proceed to steak them at about 1 inches apart.

Thank I take each steak and filet it in half, but only go about have way deep. Then I spread the filet into a steak. This is how they serve it at a restaurant.

I'll take a picture next time of the steak..

[Captain Joe McGivern]

thats the way i have always done it guys. i have tried other ways too but thats the fastest and the easiest and the steaks come out just fine.

[hannaman]

A friend gave me this recipe that is the best way I have had Sword meat yet. After cutting your filets dip them in a balsamic vinagar and oil mix, and let them soak for no more than 5 minutes, throw them right on the grill and salt the filets as they cook. The best.

[RiskTaker]

Special_K:

I have not had much experience prepping swordfish to date because I am new to catching these special Kritters of the sea. But here is the method I have used so far and I prefer it because I believe the fish is kept in the best possible condition, prior to cooking.

First, I use a 10-12 inch filet knife that is at least an inch wide, not a skinny filet knife, which I use for smaller flat fish.

Second, I prefer to keep my fish chilly. So chill as you will.

I like to eat fresh swordfish including the skin becuse it tastes so good when you can cook it well, "the skin", that is. That said, scrub the skin with a clean and rinsed abrasive sponge to remove the slime coat.

Filet the fish, left side-right side like you do and have heard from the other's recommendations, so that you have two long slabs (of the freshest swordfish, that some people will never experience in a lifetime). I have gutted my fish before fileting but that may be worth a second opinion. Nevertheless, keep the fish as clean as you can. I rinse with fresh water but I will try to rinse more the filet table than the filets. but if my fish is bloody I will rinse it too... Now everthing is clean: table, knives, carcass is gone, and you have two filets and perhaps a few chunks.

Lay down a filet on cleaning table and trim the belly meat so that you can get some reasonable size pieces of belly meat, keeping in mind to get two beautiful steaks from the final 1" to 1-1/4" steak cuts that will be done JUST before meal time. Trim anything else that detracts from a great looking steak, by cross-section. (But do not steak it now: this is the main point of this article!) Instead, cut larger sections of the filet, approximately 6 - 8" wide. For smaller swordfish, the dorsal with pectoral sections of filet will fit into Gallon size zip-lock bags. For the larger fish, I suggest the same concept, but cut down the lateral line to subdivide the roasts into the dorsal and pectoral sections, but do not trim any of the bloody line prior to freezing. Once defrosted again and ready to eat you can cut through the lateral line to sub-divide into smaller steak portions and remove a small slice of the blood line.

There are three reasons why I prefer the fileting and chunking method of swordfish over the immediate steaking aproach: one, the fish exposure to air or freezer burn is limited to the smallest surface area; two, by subdividing into still major chunks of meat you can remove a small slice of the lateral blood line (the same as I do for many fish, especially dolphin); three, the fish has had a chance to rest before making the final steaking cuts. You may observe that fish steaks can bow on you, one side of the steak will bow in while the other side will bulge outward. I notice this on the muscular species of fish, particularly wahoo and swordfish. Perhaps tuna as well.

So, by making the final steaking cuts just before mealtime, these factors are in your favor. Estimate the number of steaks you need for dinner. My favorite number is 10: 6 will be the best center cuts (1-1/4") and the 4 end cuts will be fine as well but they will have that slight bulging/pulling affect as I mentioned before.

I appreciate the eating of the fish even more when I know I have prepared and treated the fish with pride and care, like a fine craftsman would to his trade. It somehow tastes even better.

Another recipe to compliment the fresh swordfish:

Cptn. Cary "Hannaman" nailed it, for a delicious recipe: use sweet vinegar and oil to provide excellent flavor to your fish dish. This is the way to go for many fish dishes, with a touch of fresh garlic for variation; however, lets us assume we have really fresh swordfish now. With this, I suggest delicate seasoning to really appreciate how tasty fresh swordfish is.

After defrosting and when the meat is cold, the swordfish is steaked as you prefer. Sprinkle a very light dusting of "Chef Paul's Blackened Redfish Magic" seasoning all around the steaks. Since the amount of this seasoning is so light for this fresh swordfish, also sprinkle a little bit of salt on the steaks. Now get them wet with some green olive oil ie. extra virgin. . Marinade done.

Heat a cast iron skillet or flat iron griddle nearly to smoking temp., outside preferred like on your BBQ side burner, unless you are willing to deal with a heavy layer of seasoned smoke clouds inside. Wet the hot surface with olive oil and after a minute drop the swordfish steaks on. You should hear ambitious sizzling. Cover the skillet to keep the heat in for a few minutes, 3-4-5 minutes, depending on thickness of cut and starting meat tempurature. Perhaps rotate to move around once to ensure even cooking on the first side. Flip the steaks over and keep covered for about the same time, rotate as needed. They should be nicely blackened on both sides.

(Remove from strong heat and place the cooked steaks into a plate; then, cover that plate with another plate or lid to allow the fish to stay hot and continue cooking inward for a few minutes more. For thinner cut steaks you can serve right away but the thick steaks need some extra time. I prefer the thicker 1-1/2 inch cuts so the residual cooking phase is definitely needed. If you leave them on high heat, they will burn outside and be under-cooked inside.) "Lagniappe" Thanks Paul.

After the fish is cooked it should be very juicy inside, but no undercooked parts inside. If that should happen, which it often does with thicker cuts of fish, you can put the fish into the microwave for about a minute or less. The fish should still be juicy and will likley taste like the best fish in the world.

Bon appetit: RiskTaker

[GeoffB]

I have a question regarding discarding your catch. Do you guys just poke out the eyes and dump the carcasses off of your dock/seawall like any other fish?

[hannaman]

Geoff,
definately poke out the eyeballs even scoop them out with your hands and then poke them. This is important because so many Sword carcasses are found floating and stink up the neighborhood.