Difference between blue marlin and swordfish?
- Stephanie Jul 15, 2004 03:11 PM
When I went to buy swordfish the other day, the guy at the fish market recommended I try blue marlin instead. What is the difference? Can I substitute blue marlin for swordfish in recipes?
The guy at the market was correct. Marlin is by far a much better fish. It's less oily and fatty than swordfish and doesn't taste or smell as fishy. It also sautés better and doesn't have a lot of that black stuff in the middle that swordfish seems to have a lot of. Whatever that stuff is. They both grill well though. Also Marlin has a thicker denser consistency and is not as gummy as swordfish as long as it's eaten while hot or warm. If you let it get cold it can be very tough to eat, almost like chewing gum.