Fish
Belly
Belly of Swordfish is the richer lower flank—more fat and softer texture than the loin. Prize cut on oilier species; still moister than loin on lean white fish. Score skin so the piece cooks flat. As a belly section of fillet, portion for even cooking and clear labelling. Keep swordfish belly iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal cooks portioned swordfish into belly pieces for even cooking and trade.
Filleting lines and frozen packs made belly of swordfish available inland.
Restaurants standardised specialty belly portions of swordfish for plate timing.