anybody know a good internal temp for swordfish?

stike · April 2006

i usually just yank when they look/feel done.
anyone know what temp i'd pull them off for a nice pink/white cross-section?[p]

stike · April 2006

stike,

egret · April 2006

stike,
And, the answer is ?????????

Unknown · April 2006

stike,[p]I've always heard about 140 for fish.[p]Hope it was good.

stike · April 2006

Boston Baked,
thanks BB

stike · April 2006

egret,
did it the old fashioned way, look and feel.
you don't think i'm smart enough to have measured the temp myself, do you?

Essex County · April 2006

stike,
I just wait until the mercury beads up and runs off the top. [p](Just kidding. But it has been a while since I've had swordfish. I remember we had it every couple of weeks when I was a kid.)
Paul

stike · April 2006

Essex County,
i saw a while back that they are (or were) way overfished.
i'd feel better eating it if i knew the current situation were better...[p]only have it once a year or so.

Essex County · April 2006

stike,
I have it about once a year also. My mom used to prepare pan-roasted swordfish avec beurre noir. (My joke. Sorry, Mom. she called it fried swordfish and just burned the butter) I loved that stuff.
Paul

stike · April 2006

Essex County,
i'd have it more than once a year, but my wife thinks she doesn't like it. every time we have it (when she buys it), she says "this may be the best piece of swordfish i've ever had. why do i think i don't like it!?!?"[p]...then a year later we have it again.

anybody know a good internal temp for swordfish?

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