Confession

[Jenise]

I know swordfish is endangered, and I bought and cooked two gorgeous fresh belly steaks anyway when I was in L.A. this weekend.

Go ahead, whip me!

Bad Jenise. Very bad Jenise. (cheers, Bonnie)

Actually, swordfish aren't endangered, though they are below MSY levels. The major concern is bycatch. US swordfish is generally a more "enviromentally correct" buy than imported

http://www.montereybayaquarium.org/cr/S ... spx?fid=59

[Robin Garr]

The major concern is bycatch. US swordfish is generally a more "enviromentally correct" buy than imported

The iPhone "Seafood" applet, which is a really handy thing to take shopping, agrees on both points, Dale. It lists Swordfish (import) as red (avoid) on the basis of low/shrinking population, environmental damage (including bycatch) and contaminants all three. It lists Swordfish (US) as amber (use with caution) on the basis of contaminants only, ruling that populations have returned to healthy levels and that bycatch has been "significantly reduced."

FWIW ... and also, strictly as a satisfied consumer, raising two thumbs up to the Seafood Applet.

Actually, swordfish aren't endangered, though they are below MSY levels. The major concern is bycatch. US swordfish is generally a more "enviromentally correct" buy than imported

http://www.montereybayaquarium.org/cr/S ... spx?fid=59

I believe that one should also look for "line-caught" US swordfish, as the method of catching matters a lot (driftnets are Not A Good Thing). Maybe that is out of date advice, though. My major problem with swordfish is most people cook the bejeezus out of it until it's drier than show leather. In decades long gone, I'd cube swordfish and skewer them with sea scallops and veggies for "fish kebabs." Delicious!

Mark Lipton

[Jenise]

Actually, swordfish aren't endangered, though they are below MSY levels. The major concern is bycatch. US swordfish is generally a more "enviromentally correct" buy than imported

http://www.montereybayaquarium.org/cr/S ... spx?fid=59

Yeah, I wasn't using 'endangered' as in terms of Endangered Species List, but around ten years ago it was one of those fish that was so seriously overfished that many restaurants stopped serving it as a favor to the species, and when they did, so did I. I haven't bought nor eaten it since, nor was I aware that the levels had come back. I'm thrilled to learn that's so, because for my tastes there is no better fish when it's properly cooked. And I properly cooked it, allright.

I served literally tons of swordfish in the restaurants I did over the years. It was always one of the most popular dishes on my menus. And we knew how to cook it.

Then, when the prices started rising a red flag went up for me. That always indicated to me that something was "wrong" with the chain from the sea to me.

Anyway, turned out they were over-fished. So, I stopped buying and selling. Haven't bought any since.

But, now my reasons are different. I think there is excellent evidence that the large ocean predator species are rife with contaminants they have concentrated (from predation) and stored in their tissue. The one that causes me the most concerns is mercury. Sadly, I'll probably never eat swordfish again.

I'm thrilled to learn that's so, because for my tastes there is no better fish when it's properly cooked. And I properly cooked it, allright.

Len and I just had this very conversation (favorite fish--politically correctness and mercury levels aside) and he is with you 100%. I've never really warmed up to swordfish for some reason. My favorite is Chilean seabass (another un-PC selection!).

[David M. Bueker]

I love swordfish!

Sigh.

[David M. Bueker]

Sigh.

What?

In the 1970s the FDA established an "Action Level" (meaning if that is exceeded they can/will pull the product off the market) of methylmercury content in fish at .5 ppm. They thought any concentration above that was unsafe for regular consumption. They were sued by the commercial fishing industry. The industry won. The FDA raised the Action Level to 1 ppm.

The mean level of swordfish tested through 2004 was .976 ppm. There were some swordfish tested though that came in at 3.73 ppm.

[Jenise]

Len and I just had this very conversation (favorite fish--politically correctness and mercury levels aside) and he is with you 100%. I've never really warmed up to swordfish for some reason. My favorite is Chilean seabass (another un-PC selection!).

See if Len agrees with this statement I just made up: swordfish is to the fish world what prime beef is to red meat. Especially the belly cut.

I know swordfish is endangered, and I bought and cooked two gorgeous fresh belly steaks anyway when I was in L.A. this weekend.

Go ahead, whip me!

Let me get the cat o' nine tails... You assume the position!

Len and I just had this very conversation (favorite fish--politically correctness and mercury levels aside) and he is with you 100%. I've never really warmed up to swordfish for some reason. My favorite is Chilean seabass (another un-PC selection!).

See if Len agrees with this statement I just made up: swordfish is to the fish world what prime beef is to red meat. Especially the belly cut.

Are you talking about the belly flap, which is mostly fat?

[Jenise]

Are you talking about the belly flap, which is mostly fat?

This was from the white-skinned underside of the fish, which I prefer. Fattier, but not mostly fat.