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Landing swordfish old school

When I began cooking professionally in the early 1990s, no one talked about sustainable fishing. We were serving up swordfish like crazy, which is considered crazy today.

It was insanely popular at the time and a regular on menus all over town. In those days, the big deal was convincing our clientele to eat the fish medium-rare or, better still, rare, because it took so little to overcook and dry out the fish, and once that happened, no one was happy. Looking back, it’s staggering to see how far we’ve come when it comes to eating raw fish. … Read more…