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The color of quality swordfish varies from white to pinkish-beige, but if it is tinged with brown, that’s a sign of an off flavor. Swordfish do have dark meat along with the white, but it should be cherry-red, not brown. Shark is sometimes sold as swordfish, but it’s easy to tell the difference. Swordfish steaks have four whorls in the meat and smooth skin around the edges. Shark meat has an unsymmetrical grain and rough skin.
Swordfish comes as steaks or loin pieces. Swordfish does not freeze well, although some frozen-at-sea fish maintains its good quality.
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