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Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers).
Deep-fried swordfish collar with chips and coleslaw Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. Salad Niçoise – French salad with anchovies or tuna; Sabzi polo – Iranian rice and herb dish; Sambal stingray
They are often caught as bycatch in the swordfish, deep-water grouper and snapper fisheries. [1] [3] Recreational anglers also occasionally catch barrelfish whilst deep dropping for snappers and groupers, or fishing for swordfish. The meat is of high quality, with a mild flavor.
The distinction between fish and "meat" is codified by the Jewish dietary law of kashrut, regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern Jewish legal practice on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve, neither meat nor a dairy food.
The fish is cut into small pieces. To remove the fishy smell, the fish meat is washed repeatedly until there's no more blood left. After cleaning thoroughly, the fish meat is marinated with salt and citrus juice. The red fish meat will become a bit white. It is then mixed and stirred with sliced onion, rica (a spicy chili), and basil leaves.
Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. [1] [2] In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit. ' veal piccata with lemon '), [3] whereas in Italian-American cuisine, chicken is more commonly used.
The restrictions apply to certain oily fish – "marlin, swordfish, shark and, to a lesser extent, tuna". [10] The recommendations on maximum consumption of oily fish were up to four portions (1 portion = 140g, or approx 4.9 ounces) a week for men, boys, and women past childbearing age, and up to two portions a week for women of childbearing ...
After the usable portions are removed for human consumption, the remaining fish body – guts, bones, cartilage, scales, meat, etc. – are put into water and ground up. Fish meal is made from both whole fish and the bones and offal from processed fish. It is a brown powder or cake obtained by rendering pressing the whole fish or fish trimmings ...