What is the texture of grilled swordfish?
Purchased and grilled swordfish steaks, as usual, but the texture was very gelatinous(squishy) and raw feeling, though the color was opaque after cooking. Taste was bland and rubbery. The fish was marked Fresh, as opposed to the usual "previously frozen" What is wrong?
Best Answer
You may have purchased mislabeled fish. Unfortunately, this is a real problem, alas! (So at least the texture issue might well not have been your doing.)
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Quick Answer about "What is the texture of grilled swordfish?"
Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Reddish areas have a stronger flavor and can be cut off.What is the texture of cooked swordfish?
It has white or pinkish-orange flesh when raw, which turns beige once cooked. It offers a dense moist texture which is often compared to beef steak. This mild seafood is a good option for those new to eating fish and anyone that doesn't enjoy \u201cfishy tasting\u201d fish.Is swordfish supposed to be chewy?
And some of the worst fish I've had has been swordfish. That is because it is very easy to overcook swordfish. And if you do, the meat not only becomes exceptionally dry and chewy, but loses all its flavor. Eating overcooked swordfish is like eating an overcooked boneless, skinless breast of chicken without any flavor.Is swordfish supposed to be soft?
Swordfish steaks are in the same league as lobster, oysters and clams -- they taste absolutely wonderful. The meat is tender and moist. Its flavor is sweet, with a delicate fish flavor. When properly cooked, it flakes with the touch of a fork yet retains the firm bite of tender meat.What does cooked swordfish taste like?
Those who have never tried this fish before often wonder what its taste is like. Unlike most kinds of fish, this one, when cooked, doesn't have that specific fishy scent and savor. Instead, the meat of this fish has a mild and slightly sweet taste, and its pinkish flesh turns beige after cooked.Grilled Swordfish (marinades, doneness, \u0026 heat control explained)
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Answer 2
You likely got old "fresh" fish. Fish contains protein-digestive enzymes that over time create a mushy texture. With frozen fish this is not a problem, as the enzymes are not active. Some kinds of fish and shellfish are very prone to this problem due to the high amount of enzymes in them, this is true for example for Pollack, Whiting, Lobster or Herring. They can turn out mushy even if they are really fresh. As far as I know, Swordfish does not belong to this category, so it is likely that the fish spent too much time in an inadequately cooled state (maybe already on the ship).
Answer 3
Grilled swordfish is often referred to as being "steak like" in its texture. I agree with the others that your fish was probably not so fresh.
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