Swordfish
Xiphias gladius · Fish
Top 10 pairings
A giant ocean fish named for its long, flat, sword-like bill, sold as thick, pale, boneless steaks. Firm, mildly sweet and meaty, it grills like a beefsteak, but it is one of the higher-mercury fish.
Picking a good onedrag
Freshly cut, moist, springs backOff: sour or ammonia, dent stays
Counter freshBuy itBuy it on ice; keep it at 40°F (4°C) or colder. Held warm, it can form histamine you can't see or smell.
Cut faceMoist and pale, edges still clean
Press the fleshFirm, the dent fills back quickly
SmellMild, faintly of the sea
How it is keptOn thick fresh ice, uncovered