One Of The Best Fish For Grilling Is Known As The 'Steak Of The Sea' - Tasting Table

"Swordfish is one of the few fish comparable to pork and beef in firmness and texture, which makes it one of the best fish for grilling. Swordfish meat doesn't flake like some fish. It has some good fat marbling with dense, tightly packed linear muscle fibers. It also has higher levels of myoglobin - the protein that carries oxygen through blood - than many other fish. Myoglobin is what makes beef red. Swordfish is very moist compared to many kinds of fish, which makes it less likely to dry out on a grill."

"White-fleshed fish are delicate because they are less active than darker-fleshed fish. Higher myoglobin levels and darker flesh usually indicate a more active fish. Swordfish swim great distances and at high speed, so they need powerful muscles and more oxygen in their blood. Think of where tougher cuts come from in beef. Muscles like the chuck in the shoulder are used more often than the tender muscles around the ribs. Swordfish swim faster and farther than something like cod, so their muscles are tougher and meatier."

"The flavor of swordfish is typically mild and almost sweet. It's not a totally blank canvas like some fish, which require heavy seasoning, nor is it overpowering. It's not as oily as some fish either, which helps it taste cleaner. Those dense muscle fibers allow the meat to hold together even when cut across the grain, which is why it's so often compared to beef."

"High grilling temperatures that would ruin more delicate fish can actually improve swordfish texture. Enzymes called cathepsins bre"

Swordfish has a firm texture and moist flesh that holds together well on a grill. Its muscle structure is dense with tightly packed linear fibers and some fat marbling, so the meat does not flake like many other fish. Higher myoglobin levels give swordfish a beef-like quality and support oxygen delivery for powerful, active swimming. Because swordfish swim great distances and at high speed, their muscles are tougher and meatier than less active, delicate white-fleshed fish. Swordfish flavor is mild and slightly sweet, not blank or overpowering, and it is less oily than many fish, helping it taste cleaner. High grilling temperatures can improve its texture rather than ruin it.

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