This Meaty Seafood Makes An Unexpectedly Good Stand-In For Pork - Tasting Table

"Duped as "the pork of the sea," swordfish has a substantiality that separates it from other fish's usual delicacy. Swordfish belly, in particular, is the rich cut everyone should try once, all thanks to its high fat content that yields marvelous taste and texture. This meaty richness allows it to emanate a pork-like quality when cooked in the same manner, whether it's seared like you would a typical pork chop, or tossed around on a wok stir-fry style."

"The exterior browns and develops beautiful crusts, while the interior falls apart with every bite that lands somewhere between firm and tender. Still a fish after all, swordfish adorns that mild sweetness and a light brine; the fish scent is ever-so-subtle as it lingers in the undertone. While it may not be a 100% percent match to that of pork, this neutrality is what helps it seamlessly absorb all the glazes, marinades, and sauces in your pork recipes."

Swordfish, known as "the pork of the sea," offers a surprising alternative to pork in cooking applications. Its substantiality and high fat content, particularly in the belly cut, create a meaty richness that mimics pork's qualities when prepared using similar cooking methods like searing or stir-frying. The fish develops attractive brown crusts and maintains a firm yet tender interior while retaining subtle sweetness and mild brine notes. Its neutral flavor profile allows it to seamlessly absorb glazes, marinades, and sauces from traditional pork recipes. Swordfish steaks are particularly suited for grilling, where they develop char marks and pair well with citrus-based marinades.

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