What ingredients should I use for Shutome — Swordfish?

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PEL.01.0006 Hawaiian

Shutome — Swordfish

Pelagic

Shutome — Swordfish

One of 208 entries · Pacific Migration Trail

I · Origin

Hawaiian Fish

II · Description

Shutome (Xiphias gladius) is the Hawaiian broadbill swordfish — caught in deep-water longline fishing. Firm, dense, pale to pinkish flesh that browns when cooked. Excellent grilled (cut 3/4 inch thick, cook slightly past rare — unlike ʻahi, swordfish needs to be cooked through but not overcooked). A versatile restaurant fish that takes well to marinades, grilling, and pan-searing.

I General II Preparation III Chef Philosophy IV Hawaiian Proteins Mains V Wet Heat VI Deep Water Bottomfish VII Foundational Technique Earth Oven VIII Fried Dough IX Frozen Dessert X Hawaiian Shellfish

V · Quality Hierarchy

EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly…

VI · Sensory Tests

visual: dense, pale pink to white steak. Aroma: clean, mild. Texture: firm, meaty. Taste: mild, slightly sweet, satisfying.

VII · Where the Dish Lives or Dies

Shutome needs to be cooked through (unlike ʻahi) but overcooking turns it dry and chalky. The window: opaque but still moist.