I know the universal standard is a final temperature of 140-145, but any of you typically go a little lower on the final temp when working with fresh caught product?

I have read mixed reviews on this, but I am wondering if 125 will be too low. Some say it can be too mushy at a low temp, somewhat like a canned tuna, and it should be firm but juicy. Last time I had it finish at 140 and it was a little dry for my liking. This fish was caught yesterday and smells really clean. No fish smell whatsoever.

I’m not all that experienced with swordfish, but my plan is a full direct sear over hardwood lump coals with a little compound butter.

2 ...

Report Post

Posted by geauxfish24

Member since Feb 2008

2159 posts

Posted on 8/17/20 at 3:46 pm to The Third Leg

Rather be under than over on that fish baw

This post was edited on 8/17/20 at 3:47 pm

1 ...

Report Post

Posted by SmokedBrisket2018

Member since Jun 2018

1544 posts

Posted on 8/17/20 at 3:48 pm to The Third Leg

I would take it off at 125 - 130 max.

1 ...

Report Post

Posted by The Third Leg

Idiot Out Wandering Around

Member since May 2014

12748 posts

Posted on 8/17/20 at 3:49 pm to geauxfish24

That’s always my philosophy too. Just wondering if there is any truth the fish texture being mushy coming in a little more rare. Some of these food science geeks seen to think that 10 degree deviation in either direction from the 140 standard will ruin it.

0 ...

Report Post

Posted by The Third Leg

Idiot Out Wandering Around

Member since May 2014

12748 posts

Posted on 8/17/20 at 3:52 pm to SmokedBrisket2018

Yeah, with the high heat sear, it will keep coming up during the rest, but I was going to pull it about 115-120 and hope it settles around 125-130.