Qu'est-ce que le/la/l'Swordfish ?
A large, highly migratory predatory fish with firm, meaty, and relatively mild-flavored flesh, popular for grilling and searing.
Quel goût a le/la/l'Swordfish ?
Le/La/L'Swordfish a un goût umami, mild, slightly sweet avec des arômes oceanic, clean.
- Taste
- Umami, Mild, Slightly Sweet
- Texture
- Firm, Meaty, Flaky (when cooked)
- Aroma
- Oceanic, Clean
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 120 g Calories121 kcal
Total Fat4.3 g
Saturated Fat1.1 g
Trans Fat0 g
Cholesterol39 mg
Protein20 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron0.8 mg
Potassium490 mg
Le secret du chef
Always cook swordfish to an internal temperature of 145°F (63°C) and avoid overcooking to maintain its succulence.
Substituts & Proportions pour Swordfish
Le meilleur substitut pour le/la/l'Swordfish est Tuna Steak (Ahi), à utiliser dans un rapport de 1:1. Similar firm, meaty texture and mild flavor, excellent for searing.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Tuna Steak (Ahi) Meilleur | 1:1 | Similar firm, meaty texture and mild flavor, excellent for searing. |
| Mahi-Mahi | 1:1 | Firm, white flesh with a slightly sweet flavor, good for grilling. |
| Marlin | 1:1 | Very similar texture and flavor profile, often interchangeable. |
| Halibut | 1:1 | Flakier but still firm, with a delicate, sweet flavor. |
Comment choisir et conserver le/la/l'Swordfish
- Choose firm, moist fillets with no fishy odor.
- Opt for sustainably sourced options.
Quels accords culinaires avec le/la/l'Swordfish ?
- Lemon
- Garlic
- Herbs (Rosemary
- Thyme)
- Olives
- Capers
- Tomatoes
- Asparagus
Questions fréquentes
Quel goût a le Swordfish ?
Umami, Mild, Slightly Sweet Oceanic, Clean
Quel est un bon substitut pour Swordfish ?
Le meilleur substitut est Tuna Steak (Ahi) (1:1). Similar firm, meaty texture and mild flavor, excellent for searing.
Comment choisir et conserver le Swordfish ?
Choose firm, moist fillets with no fishy odor. Opt for sustainably sourced options.