Pink Swordfish

[guajolote]

I bought some swordfish this weekend and the flesh was pink. The fishmonger had never seen this, and neither had I. Anyone know what causes this?

[Dave the Cook]

The first thing that occurs to me: a crustacean diet is what makes wild salmon flesh pinkish-orange; the same thing happens to some species of trout that feed on freshwater shrimp.

OK, the first thing that occurred to me was really "Uh-oh. Some fishie forgot the Coppertone," but I figured you wouldn't take me seriously. Chalk it up to a Dad who's been chanting "Don't forget the sunscreen" for a few months now.

[KateW]

I have no idea, but did it taste the same? Have any shrimpy undertones?

[guajolote]

The first thing that occurs to me: a crustacean diet is what makes wild salmon flesh pinkish-orange; the same thing happens to some species of trout that feed on freshwater shrimp.

Shrimp was the first explanation that popped into my mind, too. The fishmonger didn't think so, he said that swordfish lived near the surface and that the shrimp were much deeper.

When I go back later this week I'll ask where the swordfish came from.

[NeroW]

That is pretty weird, my friend.

Let me ask around school today.

[Jinmyo]

Weird.

But looks tasty.

[guajolote]

Weird.

But looks tasty.

It was REALLY good .

[Adam Balic]

Could be a piece of Marlin, this looks exactly like that.

[fresco]

I just called my fishmonger, who is usually quite knowledgable and asked about pink swordfish.

The response: If it is a violent and unnatural pink, probably dye.

If it is sort of a peach color, could be cut from close to the belly.

[Dave the Cook]

Could be a piece of Marlin, this looks exactly like that.

That's why it looked familiar.

[guajolote]

I got some more info today:

The swordfish was caught of the coast of Louisiana. Krill was a possible explanation for the color. I asked, and it's definately not marlin.

[NeroW]

One of the chefs at school mentioned both krill and shrimp.

As long as it was good . . .

[Adam Balic]

I got some more info today:

The swordfish was caught of the coast of Louisiana. Krill was a possible explanation for the color. I asked, and it's definately not marlin.

Sailfish then.

[ballast_regime]

The real answer: Swordfish flesh-color is diet-specific, which can vary depending upon the species. Atlantic swordfish always have a pinkish color to their flesh, as they're often called "salmon swords." Pacific swordfish are the ones that are a milky white. Most swordfish, as with all billfish, feed primarily on squid, mackerel, tuna, and other fish rather than krill or shrimp, which comprises the smallest part of their diet. (In the Gulf of Mexico, cephalopods account for the largest part of a swordfish's diet. Atlantic swordfish mostly eat blue whiting and squid. Pacific swordfish prefer to munch on fish in the family Myctophidae family, or lanternfishes, followed by myriad squid types.)

The bloodline and flesh-color of your sample were perfect. No need to worry because color is not an indication of quality.

Much peace,

Ian Lowe

ballast/regime

Edited August 11, 2003 by ballast_regime (log)