The way to make swordfish has a lot to do with its type.

First, let's talk about the most expensive type of swordfish: the Yangtze River swordfish. This kind of swordfish is now very difficult to see on the market, the price is even more sky-high, often sold to tens of thousands of yuan a catty.

This swordfish is characterized by: rich and not greasy, melt in the mouth, and must be eaten in March or so. Because this kind of swordfish will migrate in the spring to spawn, so they will hoard a lot of fat in the body, delicate oil evenly distributed in the texture of the fish, every bite is fresh and fragrant.

The best way to cook this kind of swordfish is to steam it, and all you need is some green onion, ginger and lard to perfectly suspend the fresh flavor, which is especially delicious.

1. Clean the knife fish a little, insert a chopstick into the mouth of the fish, and gently draw it out while turning, so that you can pull out all the internal organs of the fish without destroying the fish body. It should be noted that the scales of the swordfish should never be scraped, the scales themselves are very thin and hide rich fat underneath, which is one of the keys to deliciousness.

2. Cover the fish with two thin scallions and two slices of ginger, then scoop a small spoonful of lard and sprinkle a little salt to taste.

3, wait for the water to boil, then steam for 6 minutes.

Steamed swordfish, the nose is a unique fat aroma. Thin as cicada wings of fish scales, covered with a layer of delicate grease, flashing crystal luster. The fish meat is tender and smooth, and the texture is melt-in-your-mouth fresh!

There is another famous way of eating swordfish, called swordfish wontons, which means that the meat of the swordfish is made into wonton filling. This way of eating is more cost-effective, you can buy cheaper sea knife, small hairy knife to do, with some fat and thin pork, fish and pork aroma mixed together, eat especially satisfying.

1, with a kitchen knife cut into the head of the knife fish and the junction of the body of the fish, and then quickly slide to the tail, so that the fish meat and fish bones are separated. The fish meat is used to wrap the wontons, and the remaining fish bones can be used to make soup.

2. Mince the meat of the swordfish and serve it with fat and lean minced pork, then add chopped chives.

3, add a little salad oil, beer, egg white, sugar, chicken essence, salt to taste, so wonton filling is mixed.

4, finally wrapped wontons, boiled, and then a bowl of knife fish bone simmering fresh soup, delicious and satisfying.

The swordfish itself has a lot of fine spines, so be sure to choose the swordfish before the Qingming Festival to make wontons, this period of the swordfish, its fine spines are very soft, it will not hurt the mouth at all, but instead can increase the taste. There is a saying that the fish spines are as soft as cotton before Ching Ming and as hard as needles after Ching Ming, referring to this phenomenon.

Whether it's a river knife or a sea knife, their flavors are very fresh and delicate, so it is recommended that you choose a lighter method of cooking, rather than using thick oil and red sauce to season, so that you can better taste the deliciousness of the ingredients themselves.