Swordfish is a common saltwater fish and a traditional delicacy in the coastal areas of southern China.

The body of the swordfish is elongated, with a bluish back, a white belly, and an obvious silver line on the side of the fish.

The meat of swordfish is delicious and nutritious, and it is one of the favorite ingredients of many people.

Selection of saury When choosing saury, choose fresh saury.

Fresh saury has bright eyes, shiny scales, firm meat and no peculiar smell.

If the eyes of the saury are blurry, the scales are dim, the meat is soft and has a peculiar smell, it means the saury is not fresh.

When handling swordfish, first remove the scales, then cut off the head and tail.

Next, cut open the abdomen of the swordfish and remove the internal organs and fish bones.

Finally, wash the saury and cut it into pieces of appropriate size.

Cooking saury Saury fish can be cooked in a variety of ways, including steaming, boiling, frying, grilling, etc.

Among them, steaming and boiling are healthier cooking methods that can retain the nutrients of saury.

Steam saury. Place the cut saury pieces into the steaming plate, add appropriate amount of salt, ginger slices and green onions.

Then, put the steaming tray into the steamer and steam over high heat for 8-10 minutes.

Cook saury. Put the cut saury pieces into the pot, add appropriate amount of water, salt, ginger slices and green onions.

Then, bring to a boil over high heat, then turn to low heat and simmer for 5-10 minutes.

Eating saury. Cooked saury can be eaten directly or cooked with other ingredients.

The meat of saury is tender and fragrant, making it very suitable for salad, stir-fry and other dishes.

Nutritional value of swordfish: swordfish is rich in high-quality protein, unsaturated fatty acids, vitamin B family, vitamin E and other nutrients.

Among them, unsaturated fatty acids are beneficial to cardiovascular health, B vitamins help maintain nervous system health, and vitamin E has antioxidant effects.