swordfish

Why a Swordfish’s Sword Doesn’t Break

by Carrie Arnold

A swordfish’s “sword” is its most prominent feature, but scientists have only now discovered the unusual properties that keep the sword strong and ready to slash.

A study published Monday in the Proceedings of the National Academy of Sciences reveals that the fish have an unusual way to repair their bone, keeping it strong and stiff.

Billfish like marlin and swordfish are known for their characteristic protruding upper jawbone (also called a rostral bone), which they use to help stun and catch their prey.

For the bone to remain strong, it needs to not only withstand a large amount of force, but also be repaired when it is damaged…

(read more: National Geographic)

photograph by Brian Skerry/National Geo.

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Hoo mama…..

Grilled Swordfish, Fresh Tomato Relish and Sautéed Ramps

FOR THE FISH:

  • ¼ cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 3 garlic cloves, peeled and smashed
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped
  • Salt and freshly ground pepper
  • 2 (5 to 6-ounces each) swordfish steaks
  • FOR THE TOMATOES:
  • 10-12 cherry tomatoes (yellow or red), quartered
  • 3 tablespoons fresh basil, roughly chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • Course sea salt and freshly ground pepper
  • FOR THE RAMPS:
  • ½ pound ramps, cleaned
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper

http://nerdswithknives.com/grilled-swordfish-fresh-tomato-relish-and-sauteed-ramps/