Pelagic Provenance Verified · Examination Grade

Shutome — Swordfish

Hawaiian Fish

Overview

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.

Key Principles

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

Pro Tips

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

Source

Pacific Migration Trail

Related Techniques

Quality Hierarchy · Sensory Tests · Species Precision · Ingredient Standards

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Common Questions

What ingredients should I use for Shutome — Swordfish?

Xiphias gladius

Food Safety / HACCP — Shutome — Swordfish

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Kitchen Notes — Shutome — Swordfish

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Recipe Costing — Shutome — Swordfish

Calculates ingredient costs from your on-file supplier prices.