I’m just as susceptible as the next guy to the January onslaught of media hype scolding us to untie the holiday feed bag and replace bad fats, sweets and red meat with whole grains, good carbs and fish.
So I’m cutting down on beef steaks and ramping up on fish steaks, hopefully staying on that regimen well beyond the point where I fall prey to ads for Valentine’s Day chocolate.
I figured I’d start with swordfish, among the meatiest of all seafood. Its nutritional profile isn’t all that different from that of sirloin, except it has something beef doesn’t: more than a gram per serving of treasured, heart-healthy omega-3 fatty acids. And thanks to smart fishery management, the stock of Atlantic swordfish that was so decimated in the 1990s has been rebuilt, to the point where it is considered an environmentally friendly dining choice.
But it’s not cheap. The fish that local wholesaler Tim Sughrue of Congressional Seafood buys are long-line caught 40 miles east of Virginia Beach, where the Continental Shelf meets the warm Gulf Stream waters that attract swordfish. They’re only three days out of the water when he gets them, so fresh their bloodlines are still fire-engine red, which is why they command a premium, he told me.