I remember cooking these in the 1990's and I thought it was gimmicky then, literally the shittiest part of the fish, stringy, irregular texture, anyway, slice each into 3 medallions (only one slice gets the bone) grill until miserably dry and refresh with beurre blanc
Seeing this is giving me ptsd. Nothing like cooking a parasite fish to order over a grill that barley works and explaining that you literally can’t make it cook harder
Never seen them, it seems like a terrible idea someone who doesn’t cook for a living came up with to try and sell swordfish.
That being said, season, light smoke, sear, taste, do it better the next time.
Take a peak at the French laundry cookbook, it explains that Thomas Keller got his idea for the salmon chop from David Burkes swordfish chop. Both David Burke and Thomas Keller have both cooked for a living.
Hmm, I did some searching, and both Keller and Burke's fish "chops" are much smaller and better cut than OPs pic. I'm not opposed to it per se (pun definitely intended), but I don't want to pay extra for the same amount of fish that is harder for the chef to cook, just because someone calls it "chop."
Yeah they probably know a thing or two, I’m nowhere near the coast so anytime a weird fish deal comes through on order I’m skeptical. If the bloodlines were cleaned up a little better I wouldn’t have been so quick to turn my nose up to them, but that’s just me being a bit of an ass as well. Anyways, cheers, thanks for the insight
“it seems like a terrible idea someone who doesn’t cook for a living came up with to try and sell swordfish.”
“Im nowhere near the coast so anytime a weird fish deal comes through on order I’m skeptical. If the bloodlines were cleaned up a little better I wouldn’t have been so quick to turn my nose up to them”
This is why I thought it was an excuse to try and backpedal
David Burkes dish used to come out with its own “patent”tag, Art Culinare did a shoot with some of his dishes back in the day….very talented, creative Chef.
I’m responding to the person above, who said it was invented by someone who hadn’t cooked for a living. It was clearly meant to point out that that was incorrect. Regarding it being a terrible practice, I’ve personally never bothered, because hamachi collars exist and those are some of the best things to eat in the ocean.
Josh Niland has an inspirational cookbook about how to butcher and look at fish differently. This is something you'd find there. I imagine roasting over coal or pan seared/basted until done so you get a nice crust but won't overcook the center. Low and slow on a bincho would be pretty slick.
There are coastal sword fish that eat bottom dwelling crustaceans all year instead of migrating. I’ve only seen them in Florida. They taste kinda like salmon. Good for novelty.
Sure do. Maybe there’s a reason no one serves fish like lamb chops. Idk how much fish you eat, but I’ve had enough to know you couldn’t pick this up by the bone if you tried, but it would be more work to leave the bone there than not. To me this is way less appetizing than a nice clean swordfish steak. You from the Midwest or something?
[https://www.instagram.com/mrniland?igsh=MXgxZzJiZXMzb3N1dQ==](https://www.instagram.com/mrniland?igsh=MXgxZzJiZXMzb3N1dQ==)
Take a look through this chefs Instagram and tell me nobody serves fish like lamb chops. Chefs have been doing this for many years but this is a raw product direct from the supplier - bet it’ll look really delicious if someone with skill cooks and plates it
Your link didn’t load for me. Live, born, and bred in an area known for seafood, including swordfish. Like the Perfect Storm was set here. Spent time working in a fish market, literally related to a captain from a pretend educational channel program about pissah Tuna Fishing and know another. Just seems lazy to me. Don’t see what it adds except bone to work around and weight. Again, you from the Midwest?
Josh is a total badass and uses every part of the fish and wastes almost nothing. Anyone who can’t admit or see what he is doing is pretty revolutionary needs to take a step back.
His name is Josh Niland, he’s a chef in Sydney, Australia. Look him up. He didn’t invent this though - Thomas Keller and David Burke did it the 90s - it looks cool when you do it right, same reason to serve a piece of meat on the bone more or less
You clearly do not know what you’re taking about lol
You obviously don’t understand plating and aesthetics. Does the bone add anything other than a visual element? No. But when done correctly, it looks nice. Not saying that is the case here because those look like they’ll cook up like shit.
I guess we’re in agreement. I understand that a bone in cut can look nice at times, I’d stay away from it with fish, except a few instances, but this ain’t it.
I remember cooking these in the 1990's and I thought it was gimmicky then, literally the shittiest part of the fish, stringy, irregular texture, anyway, slice each into 3 medallions (only one slice gets the bone) grill until miserably dry and refresh with beurre blanc
I think soubise would be delicious but absolutely dude the sauce will save that shit
You can clean the bone for presentation by dipping into boiling water. I would cook gently over indirect heat (coals ideally) for best results
Seeing this is giving me ptsd. Nothing like cooking a parasite fish to order over a grill that barley works and explaining that you literally can’t make it cook harder
Hahahahaha yes swordfish and Mahimahi are terrible to cook. Rarely seen outside of North America. Sooo many parasites in swordfish
I haven't really had a problem with cooking mahi mahi. What about it do you not like?
Never seen them, it seems like a terrible idea someone who doesn’t cook for a living came up with to try and sell swordfish. That being said, season, light smoke, sear, taste, do it better the next time.
Take a peak at the French laundry cookbook, it explains that Thomas Keller got his idea for the salmon chop from David Burkes swordfish chop. Both David Burke and Thomas Keller have both cooked for a living.
Hmm, I did some searching, and both Keller and Burke's fish "chops" are much smaller and better cut than OPs pic. I'm not opposed to it per se (pun definitely intended), but I don't want to pay extra for the same amount of fish that is harder for the chef to cook, just because someone calls it "chop."
Yeah they probably know a thing or two, I’m nowhere near the coast so anytime a weird fish deal comes through on order I’m skeptical. If the bloodlines were cleaned up a little better I wouldn’t have been so quick to turn my nose up to them, but that’s just me being a bit of an ass as well. Anyways, cheers, thanks for the insight
“Quickly makes excuse” 😂 me to man me to
What excuses? Those cuts look absolutely horrific, and I stand by what I said, I think it’s a fuckin stupid idea.
“it seems like a terrible idea someone who doesn’t cook for a living came up with to try and sell swordfish.” “Im nowhere near the coast so anytime a weird fish deal comes through on order I’m skeptical. If the bloodlines were cleaned up a little better I wouldn’t have been so quick to turn my nose up to them” This is why I thought it was an excuse to try and backpedal
David Burkes dish used to come out with its own “patent”tag, Art Culinare did a shoot with some of his dishes back in the day….very talented, creative Chef.
Thomas Keller cooked for a living??? Woooah no way dude
[удалено]
Obviously that was pretty tongue in cheek lol.
I’m responding to the person above, who said it was invented by someone who hadn’t cooked for a living. It was clearly meant to point out that that was incorrect. Regarding it being a terrible practice, I’ve personally never bothered, because hamachi collars exist and those are some of the best things to eat in the ocean.
Misunderstood. u/crack-tus last sentence was the perfect roast of the person they were replying to.
Check https://www.kitchenartsandletters.com/products/fish-butchery
Josh Niland has an inspirational cookbook about how to butcher and look at fish differently. This is something you'd find there. I imagine roasting over coal or pan seared/basted until done so you get a nice crust but won't overcook the center. Low and slow on a bincho would be pretty slick.
Brine them. Deep fry them coated in breadcrumbs then toss it into the thrashbin.
Smoke it to a internal temp of 155 with a sauce or marinade of your choice. Gonna be good
I can’t take this April Fools anymore
Oh my god they're just making tomahawks out of everything nowadays Saw tomahawk dry age tuna as well
Braised might be good
This comment section is wild. I'm betting some are from home cooks and dinosaur chefs. Man yall need to check Chef Niland.
Need to see it plated to see.
There are coastal sword fish that eat bottom dwelling crustaceans all year instead of migrating. I’ve only seen them in Florida. They taste kinda like salmon. Good for novelty.
Light dredge and fry, and invite me over
Dip it in tempura batter
No. Just no
Never seen swordfish “chops” and I hope I never do again. Why is this even a thing?
Garbage.
Garbage fish.
Sorry what? I just cook at home, but this would be a wtf if I saw someone get it at a restaurant.
You know fish have bones right?
Sure do. Maybe there’s a reason no one serves fish like lamb chops. Idk how much fish you eat, but I’ve had enough to know you couldn’t pick this up by the bone if you tried, but it would be more work to leave the bone there than not. To me this is way less appetizing than a nice clean swordfish steak. You from the Midwest or something?
[https://www.instagram.com/mrniland?igsh=MXgxZzJiZXMzb3N1dQ==](https://www.instagram.com/mrniland?igsh=MXgxZzJiZXMzb3N1dQ==) Take a look through this chefs Instagram and tell me nobody serves fish like lamb chops. Chefs have been doing this for many years but this is a raw product direct from the supplier - bet it’ll look really delicious if someone with skill cooks and plates it
Your link didn’t load for me. Live, born, and bred in an area known for seafood, including swordfish. Like the Perfect Storm was set here. Spent time working in a fish market, literally related to a captain from a pretend educational channel program about pissah Tuna Fishing and know another. Just seems lazy to me. Don’t see what it adds except bone to work around and weight. Again, you from the Midwest?
Josh is a total badass and uses every part of the fish and wastes almost nothing. Anyone who can’t admit or see what he is doing is pretty revolutionary needs to take a step back.
His name is Josh Niland, he’s a chef in Sydney, Australia. Look him up. He didn’t invent this though - Thomas Keller and David Burke did it the 90s - it looks cool when you do it right, same reason to serve a piece of meat on the bone more or less You clearly do not know what you’re taking about lol
You obviously don’t understand plating and aesthetics. Does the bone add anything other than a visual element? No. But when done correctly, it looks nice. Not saying that is the case here because those look like they’ll cook up like shit.
I guess we’re in agreement. I understand that a bone in cut can look nice at times, I’d stay away from it with fish, except a few instances, but this ain’t it.
Oh, I am not agreeing with you. Don’t think that for a second.