Description
This large fish with a long, rounded, spear-like upper jaw is available wild-caught. It is a nomadic marine fish found in the open ocean right around the Australian coast; it hunts near the surface, mainly at night. It is caught only as bycatch, mainly by tuna longliners off the east and west coasts.
Though similar in appearance to Swordfish it is easily distinguished by its shorter, rounded ‘spear’ and scaled skin.
Price
Medium priced.
Relations
Blue and Black Marlins (which are not commercially landed), Bonito, Mackerels, Sailfish, Spearfish, Tunas.
To Buy
Usually sold as steaks. Look for reddish-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
To Store
Lay in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.
To Cook
Average yield is 60% from trunks.
Has a medium flavour, medium-high oiliness and dry, firm flesh with large flakes. Overcooked it quickly becomes dry.
The thick skin should be removed. The centre bone of cutlets can be removed and a filling placed in the cavity.
Cooking Methods
Pan-fry, bake, braise, grill, barbecue, smoke, raw (sashimi). It is best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.
Goes Well With
Anchovies, capsicum, chilli, citrus, garlic, ginger, green onions, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar, wasabi.
Imports
None.
