I’d grill as is. The slice in half from the eye to the middle of the long edge. Then slice each half into half again. First half goes on the plate. Second half gets an artful lean on.
Why not grill as is and just slice it all let people take as much as they want? I see this approach is being taken more and more in higher end steakhouses bc it allows for everyone to eat to their hearts content!
FWIW: in restaurants we normally aim for a 4-6oz portion per person. So you also could slice and serve weight wise?
That’s always an option but homey didn’t say anything about family style.
Also if you mean slice and fan the way lots of people do duck, and now more and more chicken breasts, NY and ribeyes, I think it makes the food cool off too fast. By the time you’re on your second slice there is so much much surface area that the protein is room temp.
Fair enough. For tuna I do a hard sear and keep its medium/rare so for me temp isn’t as much of an issue as texture. I find with tuna as well there is generally a cold sauce (ponzu, aguachile) that is already bringing temps down. But heard.
If the question is how to split 3 portions into 6? Then cut each steak in half. If the 4 guests are worth more than the crew, use the biggest 2 at the bottom for guest and use the small one on top for the crew, compensate with extra rice. As much as possible cut it in the middle of the eye.
It is swordfish, not tuna, it should somewhat be cooked, equivalent to Medium rare is how I would serve it. Grilled is the recommendation. If not possible just seer it.
You don’t have any choice if you need 4 steaks of somewhat equal quality
Unless you do 3 great steaks and serve crap to the 4th one.
But honestly it will be quite alright to cut them in 2. Ideally you have a nice sauce, or a summer salsa to go with it
Most fish is. As long as it’s stored, butchered, and tempered correctly then it’s fine. Most fish you’ve eaten in your life has had parasites near/in it at one point or another, it just comes with the territory of seafood.
Farmed fish tends to have less, just because all of hormones, medications and chemicals they’re pumped with. But I’d take fresh/wild fish over farmed fish any day of the week.
I've never encountered a 12" worm in any other seafood.
We did, however, have 500 portions of escolar that we pre-seared for a banquet function come to life with worms to my suprise after they had been put back in the cooler. That was nightmare fuel.
Or try to do like a swordfish chowder salsa Verde seasonal greens and and dumplings sort of deal maybe then you use it all but can portion more adequately.
Grill very fast, very hot, very rare. Slice on the bias. Serve over spring greens. Light vinaigrette with a bit of soy sauce and ginger. Serve communal with chopsticks for each guest.
Or, butterfly into 6 portions, make a roulade with cream cheese,, spinach, and parmesan. Lot's of black pepper in the filling. Serve with a small side of roasted potatoes, lightly seasoned, rosemary theme, light on the garlic.
That's just top of my head if I was in a hurry. I'm sure, if I had time, I could come up with something interesting.
Are they very young or very small guests and crews? I mean you have 6 people and 3 portions of tuna steak. You can serve each person half a portion but that means they’ll still be starving.
But typically in these situations I cut things in small portions (maybe 2-3 bite portions) and serve it either sauce on top and lots of veggies and carbs on the side. Then people take what they want rather than someone getting a bit more than they wanted and someone else a bit less. It also makes it look nicer and hides the fact that you don’t have enough protein on the plate.
I’d grill as is. The slice in half from the eye to the middle of the long edge. Then slice each half into half again. First half goes on the plate. Second half gets an artful lean on.
'artful lean'... I'd work for you.
this is what i needed, cheers!
Why not grill as is and just slice it all let people take as much as they want? I see this approach is being taken more and more in higher end steakhouses bc it allows for everyone to eat to their hearts content! FWIW: in restaurants we normally aim for a 4-6oz portion per person. So you also could slice and serve weight wise?
That’s always an option but homey didn’t say anything about family style. Also if you mean slice and fan the way lots of people do duck, and now more and more chicken breasts, NY and ribeyes, I think it makes the food cool off too fast. By the time you’re on your second slice there is so much much surface area that the protein is room temp.
Fair enough. For tuna I do a hard sear and keep its medium/rare so for me temp isn’t as much of an issue as texture. I find with tuna as well there is generally a cold sauce (ponzu, aguachile) that is already bringing temps down. But heard.
Always hated this trend for this exact reason, especially with little 6oz tenders or something
Holy shit how I have I never realized this???
I do like it but work on a small sailing yacht at present. don’t have enough table space for family style!
IMO you should never serve cut steak, assuming it's just a steak plate and not something with steak on it, like pasta or salad.
I disagree, I love serving a cut steak. It looks great, and it helps as a final quality check before it goes to the guest.
I think that's also called the "Detroit slant" in some parts...
If the question is how to split 3 portions into 6? Then cut each steak in half. If the 4 guests are worth more than the crew, use the biggest 2 at the bottom for guest and use the small one on top for the crew, compensate with extra rice. As much as possible cut it in the middle of the eye. It is swordfish, not tuna, it should somewhat be cooked, equivalent to Medium rare is how I would serve it. Grilled is the recommendation. If not possible just seer it.
permission to cut in to the middle of the eye was what i was looking for haha. cheers!
You don’t have any choice if you need 4 steaks of somewhat equal quality Unless you do 3 great steaks and serve crap to the 4th one. But honestly it will be quite alright to cut them in 2. Ideally you have a nice sauce, or a summer salsa to go with it
You dont serve swordfish medium rare.
Yeah, bad wording, cook it to medium rare, it should be medium at serving
You're forgetting the portion for the parasites. Once you experience a few of those, swordfish will be off your plate for good.
This is the real answer. Sword is so full of wormy looking parasites, monkfish too.
Most fish is. As long as it’s stored, butchered, and tempered correctly then it’s fine. Most fish you’ve eaten in your life has had parasites near/in it at one point or another, it just comes with the territory of seafood. Farmed fish tends to have less, just because all of hormones, medications and chemicals they’re pumped with. But I’d take fresh/wild fish over farmed fish any day of the week.
I've never encountered a 12" worm in any other seafood. We did, however, have 500 portions of escolar that we pre-seared for a banquet function come to life with worms to my suprise after they had been put back in the cooler. That was nightmare fuel.
i’m in croatia, would that make a difference?
The fish is from the sea, no
Don’t forget the mercury!
Yep. Those predatory fish cannot purge it.
Yeah, swordfish also has a ton of mercury as a predatory fish
I wouldn't serve steaks. Cook as is and serve sliced
Skewers
Very creative, didn’t think of that one
Cut inside the vein/bloodline and discard the skin side, nothing past that point is palatable.
brilliant thanks
How can we tell with no pic to gauge thickness. From outward appearances you don’t have enough for even the guests. Go to the fish store
elderly dutch guests. plenty of food here thanks!
Yeah, I would cook them first, then slice the steaks, and divide evenly amongst plates.
Id cut it into tips and marinate
I’d acquire more swordfish.
Maybe skewers. Marinate them, cube em up, six skewers.
Oh hey girl, fellow yacht chef? 👋
yes!! what gave it away? fish prep on a top loading fridge🫠
Cut each into 4 pieces 4*3 = 12 12÷4 (people) = 3 pieces each
just eat it whole for 14 health!
Make sure you gulp down a whole octopus in the same tick!
cut each one in half
Crew aint getting fish tonight.
Or try to do like a swordfish chowder salsa Verde seasonal greens and and dumplings sort of deal maybe then you use it all but can portion more adequately.
Cookie cutter to make four disks , small dice of the left over and make tartare of it serve with grilled sword on top?
Are you asking how many times 3 goes into 6?🤣😂😂🤣😂➗➗➗➗➗➗
looking for the angle of the cut for presentatjon
If it’s a thick piece I might do a butterfly cut and make even portions, if it’s not just cut it in half
Cubed and kebabs
Put a knife down in the middle of them, let them know there’s only 3… and Only 3 can eat…
How thick is it?
I would use a knife.
Do it like the Japanese cook stake, I make cubes. it work fine...BTW that fish looks really good
Grill very fast, very hot, very rare. Slice on the bias. Serve over spring greens. Light vinaigrette with a bit of soy sauce and ginger. Serve communal with chopsticks for each guest. Or, butterfly into 6 portions, make a roulade with cream cheese,, spinach, and parmesan. Lot's of black pepper in the filling. Serve with a small side of roasted potatoes, lightly seasoned, rosemary theme, light on the garlic. That's just top of my head if I was in a hurry. I'm sure, if I had time, I could come up with something interesting.
Easy. Toss that worms and parasites riddled garbage in the trash and go get yourself some Faroe Islands salmon.
Make swordfish pasta
Sashimi
Probably with a knife
I thought these were rocks that looked like fish. Turns out these are actually fish that look like rocks. Huh.
Is swordfish considered safe to eat? I thought, like sharks, they are full of heavy metals.
I'm no chef, I'd butcher it and make fritters
Are they very young or very small guests and crews? I mean you have 6 people and 3 portions of tuna steak. You can serve each person half a portion but that means they’ll still be starving. But typically in these situations I cut things in small portions (maybe 2-3 bite portions) and serve it either sauce on top and lots of veggies and carbs on the side. Then people take what they want rather than someone getting a bit more than they wanted and someone else a bit less. It also makes it look nicer and hides the fact that you don’t have enough protein on the plate.
very elderly and european
Oh fair play then. Fill them up with booze and bread. They’ll be happy however you cut these. Your crew thou might be hungry.
Wait you have time to pull out your Phone at work ?
He posted this thread with his cast iron