Limited Edition Collector Blades
How to Cut Swordfish Steaks (and Remove the Skin and Bloodline)
How do you cut swordfish steaks? Start with a chilled loin, trim off the tough skin by running a thin knife between skin and flesh, cut out the dark red bloodline, then slice across the loin into even 1–1½" steaks. A thin, sharp blade gives the cleanest cuts on firm, meaty swordfish. Our pick is the Fillet Knife 6", Shogun Series, ELITE ($139): an AUS-10V blade at 62+ HRC with an 8–12° edge.
Swordfish is sold as steaks or loin sections. Cutting your own lets you pick the thickness, which matters: thin swordfish dries out fast on the grill.
Parts of a swordfish loin
| Part | What it is | Keep or trim? |
|---|---|---|
| Skin | Thick, leathery, inedible | Trim (before or after cooking) |
| Bloodline | Dark red strip of muscle | Trim for milder flavor |
| Loin | Firm, pale flesh | Keep, cut into steaks |
Step by step
- Keep it cold. Firm, chilled fish cuts cleanly.
- Remove the skin. Lay the loin skin-side down, start a cut between skin and flesh at one end, grip the skin with a towel and slide the knife along with the blade angled slightly down.
- Find the bloodline. It's the dark red or brown section. Cut a shallow V on either side and lift it out.
- Square up the loin if the ends are ragged.
- Slice steaks straight across the loin, 1–1½" thick, in single long strokes.
- Pat dry and season, or wrap tightly and refrigerate.
Thickness and cooking
| Thickness | Method | Notes |
|---|---|---|
| 1" | Pan-sear | Quick, medium-high heat |
| 1–1½" | Grill | Best balance of crust and moisture |
| 2" or more | Sear then oven | Thick "chops" |
| 1" cubes | Kebabs | Firm enough for skewers |
FDA recommends cooking fish to 145°F. Swordfish is lean, so pull it as soon as it's opaque and flakes.
Handling tips
- Use a separate board for raw seafood and wash everything after. See FDA seafood safety.
- Swordfish is a larger predatory fish; see FDA advice about eating fish for guidance on how often to eat it.
- Hone the knife with a ceramic honing rod first; it is suited to hard Japanese edges.
- Use a fish spatula ($69) to flip steaks without breaking them.
Our picks
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For squaring up and cubing.
Professional Slotted Fish Spatula 7.5" ($69). A slotted fish spatula for flipping steaks.
FAQ
How do you cut swordfish steaks?
Trim the skin and bloodline from a chilled loin, then slice across into 1 to 1½ inch steaks. The Dalstrong Shogun Series 6" Fillet Knife ($139, AUS-10V, 8–12° edge) gives clean cuts.
Do you remove the skin from swordfish?
Yes, before or after cooking. The skin is tough and not usually eaten.
What is the dark part of swordfish?
The bloodline, a strip of dark muscle with a strong flavor. Trim it for a milder taste.
How thick should swordfish steaks be?
About 1 to 1½ inches for grilling.
What temperature should swordfish be cooked to?
FDA recommends 145°F for fish.
