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Swordfish
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Identity Card
Name: Swordfish
Product category: Saltwater fish
Where found: Common in all seas, also caught in the Mediterranean
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ONE OF THE MOST IMPORTANT FISH IN THE MEDITERRANEAN |
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Fishing for swordfish is such a serious business that the Italian fishermen refer to it as a "hunt". And, given the fact that they have been doing this for many centuries in Sicily, it should come as no wonder that the terminology used by the initiated is of ancient origin. To start with, the traditional type of boat that was used for years was called a "lontre", from the Latin, "linter" (boat); today it has been replaced by a motorized vessel equipped with a very high mast from which to sight the fish out at sea.
In Sicilian dialect the harpoon used to capture swordfish is referred to as a "draffinera" or "ferru". And in the same dialect, the word, "ferrara", describes the fisherman who launches the harpoon. Understandably, Ferrara also happens to be one of the most common last names in certain parts of Sicily. So no one should be surprised to find that swordfish is a very common component of Sicilian cuisine. But before you start cooking this fish, it would be a good idea to learn a little more about it.
The meat of a true swordfish is distinguished by a characteristic dark spot around the central vertebra. Cut into very fine slices and left to marinate briefly in water and vinegar before sprinkling it with olive oil and fresh herbs, it constitutes an excellent antipasto. Any scrap pieces of meat can then be sautéed together with some tomatoes and capers and used to prepare a tasty topping that's as quick as it is easy, one that should be ready by the time you are draining the pasta. But swordfish really comes into its own in second-course dishes. One specialty of Palermo that is certainly worth trying is swordfish roulades, tender rolls of swordfish stuffed with anchovy, pine nuts and golden raisins. Once they have been filled the roulades are then dusted in flour and popped into the over for about 20 minutes. Another dish that must be tried is swordfish alla messinese, a stewed preparation featuring a thick slice of fish that is cooked for half an hour in a mixture of tomatoes, capers, garlic, olives, celery and onion and then served with a light sprinkling of chopped parsley. And we mustn't forget grilled swordfish. The slices of swordfish are rubbed with garlic and rosemary, soaked with oil and then cooked over the grill. Salt and pepper to taste. But there are also recipes featuring mint, thyme and chives.
The important thing is to have a little imagination, the rest will be taken care of by this splendid fish that the Sicilians are so crazy about. It is very good with a glass of Nero d'Avola, another pearl of the island that is worth getting to know.
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