Swordfish?

"Alexm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

AlexM

Considering all the recent news about nasty food from China, "one" does
**NOT** buy frozen fish from that country.

When the Florida fish & wildlife department wanted to find out if
restaurants were really serving red snapper, instead of a substitute, they
had to use DNA testing to be sure. That's probably the only way. You may
have gotten shark instead of swordfish, but you'll never know.

Either way, if it was tough, you cooked it too long.

Alexm said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

Real swordfish is pretty dense and if overcooked can be dried out and
tough.... -aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Alexm said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

:-)

Alexm said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

AlexM

The only "swordfish" I've had that was really tough turned out to be
Mako shark.

My husband was given it by a fishing friend and thought I wouldn't eat
it if I knew it was shark. I told him it was a funny texture for sword,
maybe butchered along the wrong planes, and I didn't really like the
texture. He admitted what it was and confessed he didn't think much of
it, either.

gloria p

aem said:

On Aug 26, 3:30 pm, Alexm <[email hidden]> wrote:> When one buys what is called a frozen swordfish steak from Asia in an

Quoted message said:

American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

Real swordfish is pretty dense and if overcooked can be dried out and
tough.... -aem

Well, I have eaten swordfish in a restaurant in CT , U.S.A., along the
coast and the steaks are large in diameter and are very tasty and they
practically melt in one's mouth. The grocery store swordfish steak
cooked at home was kept moist and cooked only a short time. So I
don't know what is going on.

AlexM

"Alexm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

aem said:

On Aug 26, 3:30 pm, Alexm <[email hidden]> wrote:> When one buys what
is called a frozen swordfish steak from Asia in an

Quoted message said:

American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

Real swordfish is pretty dense and if overcooked can be dried out and
tough.... -aem

Well, I have eaten swordfish in a restaurant in CT , U.S.A., along the
coast and the steaks are large in diameter and are very tasty and they
practically melt in one's mouth. The grocery store swordfish steak
cooked at home was kept moist and cooked only a short time. So I
don't know what is going on.

AlexM

You probably never will. Don't buy frozen fish from China.

JoeSpareBedroom said:

"Alexm" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

aem said:

On Aug 26, 3:30 pm, Alexm <[email hidden]> wrote:> When one buys what
is called a frozen swordfish steak from Asia in an
> American grocery store how can one tell if it really is swordfish? It
> looked like swordfish but was very tough.

Quoted message said:

Quoted message said:

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

Quoted message said:

Quoted message said:

Real swordfish is pretty dense and if overcooked can be dried out and
tough.... -aem

Quoted message said:

Well, I have eaten swordfish in a restaurant in CT , U.S.A., along the
coast and the steaks are large in diameter and are very tasty and they
practically melt in one's mouth. The grocery store swordfish steak
cooked at home was kept moist and cooked only a short time. So I
don't know what is going on.

Quoted message said:

AlexM

You probably never will. Don't buy frozen fish from China.- Hide quoted text -

- Show quoted text -

The pacgage said it was from Singapore.

Alexm said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

Whatever you do, don't buy swordfish. At this point, it doesn't
matter if it's fake or real. <Nancy Regan Hat: Don't do it>

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Alexm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When one buys what is called a frozen swordfish steak from Asia in an
American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

AlexM

Considering all the recent news about nasty food from China, "one" does
**NOT** buy frozen fish from that country.

When the Florida fish & wildlife department wanted to find out if
restaurants were really serving red snapper, instead of a substitute, they
had to use DNA testing to be sure. That's probably the only way. You may
have gotten shark instead of swordfish, but you'll never know.

Either way, if it was tough, you cooked it too long.

Yes. I agree. And shark is not so good.

--
Kisses
Pandora

Alexm said:

aem said:

On Aug 26, 3:30 pm, Alexm <[email hidden]> wrote:> When one buys what is called a frozen swordfish steak from Asia in an

Quoted message said:

American grocery store how can one tell if it really is swordfish? It
looked like swordfish but was very tough.

The most reliable source of information for queries of this sort can
be investigated here:
http://www.museumoftalkingboards.com/WebOuija.html

Real swordfish is pretty dense and if overcooked can be dried out and
tough.... -aem

Well, I have eaten swordfish in a restaurant in CT , U.S.A., along the
coast and the steaks are large in diameter and are very tasty and they
practically melt in one's mouth. The grocery store swordfish steak
cooked at home was kept moist and cooked only a short time. So I
don't know what is going on.

Often, shark is sold and mislabeled and it is hard to prepare. BTDT.
You have to watch it carefully and take it off the burner before you
think it's cooked.

In any case, please don't contribute to the denuding of the oceans.
Swordfish is at the top of the food chain, so not only are you
depleting their population - you are ingesting mercury at levels
higher than you should feel comfortable with.

If you do feel comfortable with it, I hope to see you on TV soon as
the Human Weather Vane.

😉

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article <[email hidden]>, "Pandora" <[email hidden]>

Quoted message said:

Yes. I agree. And shark is not so good.

Depends on the shark. I'm rather fond of dogfish.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper