Swordfish and marlin
カジキマグロ かじきまぐろ kajikimaguro
Also known askajikimaguro, kajiki, mekajiki
At its best in Jan, Feb, Nov, Dec
When it is at its best
In seasonAvailable
How to cook
Steak
Cut thick and pan-fried; Western seasoning suits the lean flesh.
Shabu-shabu
Thin slices swished briefly in hot broth; some of the fat renders and it eats more delicately.
Sashimi
Striped marlin can be eaten raw, pale pink and refined.
Fried
Breaded and deep-fried; mild and easy to eat.
How to choose
Steaks should be pale pink and translucent with a vivid bloodline, and free of weeping liquid.
Storage
Pat steaks dry, wrap and refrigerate, using within two days. They also freeze.
Main areas
Good to know
Though called a tuna in Japanese, it belongs to the marlin and swordfish families, not the tuna genus. The extended upper jaw is used to strike at prey. Swordfish is fatty and tender, which makes it the mainstay of steaks, while striped marlin is firmer and prized for sashimi.
