Shutome — Swordfish
One of 208 entries · Pacific Migration Trail
Hawaiian Fish
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.
1. EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly sweet.
EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly sweet.
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EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly…
visual: dense, pale pink to white steak. Aroma: clean, mild. Texture: firm, meaty. Taste: mild, slightly sweet, satisfying.
Shutome needs to be cooked through (unlike ʻahi) but overcooking turns it dry and chalky. The window: opaque but still moist.
Common Questions
What ingredients should I use for Shutome — Swordfish?
Xiphias gladius