Fish
Tail
Tail of Swordfish is the tapering rear muscle—thinner and faster-cooking. Use for stews, cakes, and small pan portions rather than show steaks. Slightly firmer texture is normal. As a tail section of fillet, portion for even cooking and clear labelling. Keep swordfish tail 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 FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Coastal cooks portioned swordfish into tail pieces for even cooking and trade.
Filleting lines and frozen packs made tail of swordfish available inland.
Restaurants standardised specialty tail portions of swordfish for plate timing.