Comments on: Blue Marlin or Swordfish

By: E J Buen

E J Buen — Tue, 11 Oct 2016 13:04:02 +0000

Yes, MM, it is possible that we are importing marlin but more probable that swordfish are being labelled as marlin – to be able to charge higher prices? Here’s a study done in the US. https://oceana.org/sites/default/files/National_Seafood_Fraud_Testing_Results_Highlights_FINAL.pdf

By: Joanie

Joanie — Thu, 29 Sep 2016 17:55:20 +0000

my mother is from Eastern Samar. Every time we visit we get the very fresh blue marlin straight from the ocean. They call it sulusugi. We just grilled it and use soy sauce and calamansi. Yum.

By: Mart

Mart — Wed, 28 Sep 2016 18:52:49 +0000

This post reminded me of reading up on an article a few years back that most fish sold in the USA were counterfeit; meaning the fish being sold is of a different species as what was indicated on the label.
Doing a google search turned up this article from Forbes back in 2013:
https://www.forbes.com/sites/larryolmsted/2013/02/21/fake-fish-on-shelves-and-restaurant-tables-across-usa-new-study-says/#3301c4c65941

By: Marketman

Marketman — Wed, 28 Sep 2016 13:43:22 +0000

EJ Buen, then that would suggest all of these if locally caught, are swordfish and malasugue is swordfish, not marlin. Then again, I wonder if it is possible that we are importing marlin, as we do with salmon…

By: E J Buen

E J Buen — Wed, 28 Sep 2016 12:49:32 +0000

According to reference.com: ”Although they are both billfish, marlins belong to the family Istiophoridae, while swordfish are the only members of the family Xiphiidae. Visually, the biggest difference is that marlins have a ridge on their back while swordfish have a single dorsal fin… Their range differs as well, with marlins living exclusively in the Atlantic Ocean, while swordfish are found in the Atlantic, Pacific and Indian Oceans.” Tellingly, Alan Davidson included swordfish but not marlin in his book on the seafood of SE Asia.

By: Greg Love

Greg Love — Wed, 28 Sep 2016 00:44:42 +0000

Marlin are usually much bigger then Sail Fish and more rare. Here on Siargao the fisherman usually give the heads, innards and tails to local neighbours or keep for themselves. The body of the fish goes to market. The local price here now is about 160 php per kilo in the market.

The heads, tails and Innards make great fish soup and/or wonderful fish stock and broth boiled and simmered with ginger, carrots, onions, garlic, black pepper, chile and Old Bay seasoning if can get. Sometimes a little wine too :-)

By: Thel from Florida

Thel from Florida — Tue, 27 Sep 2016 12:38:38 +0000

This grilled fish looks so delicious, makes me hungry hi hi hi. Last Friday, we had grilled
halibut with lemon butter sauce and it was soooo good! Happy eating!!!!

By: Kouta Ono

Kouta Ono — Tue, 27 Sep 2016 11:59:57 +0000

Marketman, I bet this would be good with the kilos of dayap my uncle brought from the province.

By: ami

ami — Tue, 27 Sep 2016 00:49:34 +0000

There have been cases of people getting stabbed by both marlins and swordfishes.

By: Khew

Khew — Mon, 26 Sep 2016 15:02:34 +0000

Apparently, brining with a 10% salt solution for 15 mins or so gives really nice results which include the prevention of any “white stuff” oozing out. But what I do know for sure is when the raw seafood is less than ideal in freshness, a soaking in milk does wonders to remove any unpleasantness.