Fish
Loin
Loin of Swordfish is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. As a loin section of fillet, portion for even cooking and clear labelling. Keep swordfish loin 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.
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Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
Fine GrainLeanLean To Moderate FatLoinPortionPremiumPrep Ready
History
Coastal cooks portioned swordfish into loin pieces for even cooking and trade.
Filleting lines and frozen packs made loin of swordfish available inland.
Restaurants standardised specialty loin portions of swordfish for plate timing.