Eating fish and seafood rare or raw has become increasingly popular in recent years. Proponents argue that preparing fish in this way preserves nutrients and brings out the fish’s fresh, delicate flavors. However, eating any animal protein raw or undercooked carries some degree of risk for foodborne illness. So a common question regarding many fish, including swordfish, is whether it can safely be consumed rare or raw.
Quick Answers
- Swordfish has a moderate risk of harboring parasites, so it is not recommended to eat raw.
- The FDA advises cooking swordfish to an internal temperature of 145°F to eliminate any potential parasites or bacteria.
- Marinating swordfish in an acidic solution like lemon, lime, or vinegar can help kill potential pathogens on the surface, but does not make it safe to eat completely raw.
- Swordfish is often enjoyed seared or lightly cooked on the exterior while still being rare in the center. This preparation reduces, but does not eliminate, the risks of eating it raw.
- Pregnant women, young children, older adults, and those with compromised immune systems should avoid any consumption of raw or undercooked fish due to greater susceptibility to foodborne illnesses.
About Swordfish
Swordfish is a large, predatory fish found in warmer waters throughout the world’s oceans. Its meat is firm with a dense, meaty texture and mild, slightly sweet flavor. The color ranges from white to pink or light orange. Swordfish is popular as a grilling and broiling fish due to its sturdy flesh that holds up well on the barbecue or under the broiler. It is a prized ingredient in seafood restaurants for entrees and appetizers.
As a large, migratory fish, swordfish is considered to have a moderate risk of parasitism. Some organisms like roundworms, tapeworms, and anisakid nematodes can infect swordfish and be transmitted to humans if the fish is consumed raw or undercooked. Proper handling and thorough cooking are therefore important when preparing swordfish.
Safety Concerns with Raw Swordfish
Eating raw or undercooked fish of any kind comes with some degree of risk. Potential hazards include:
- Parasites – Raw swordfish may contain parasitic roundworms or tapeworms if not previously frozen to kill any parasites.
- Bacteria – Bacteria like Salmonella, Listeria, Vibrio, and E. coli can contaminate raw seafood and potentially cause food poisoning.
- Viruses – Fish can be contaminated with hepatitis A virus, norovirus, and others if handled improperly.
- Toxins – Toxins like histamine, ciguatera, and others can accumulate in fish over time if not properly refrigerated or frozen.
- Allergic reactions – People with fish allergies can experience severe reactions if fish is consumed raw.
Proper food safety precautions like refrigerating fish immediately after catching, rinsing thoroughly, and cooking to proper temperatures destroy or neutralize most of these dangers.
FDA Recommendations
According to United States Food and Drug Administration (FDA) guidelines, swordfish should be cooked to an internal temperature of 63°C (145°F) or until the flesh is opaque and separates easily with a fork. This temperature is sufficient to kill any parasites, viruses, or bacteria that may be present in the flesh.
The FDA also recommends that swordfish be properly frozen before preparing raw or undercooked dishes. To kill parasites, fish should be blast frozen at -35°C (-31°F) for 15 hours, or regularly frozen at -20°C (4°F) for 7 days. Note that home freezers often cannot reach cold enough temperatures to effectively kill parasites.
Tips for Safely Eating Swordfish Rare
If you want to enjoy swordfish that is lightly cooked, rare, or raw in the center, here are some tips to reduce the risks:
- Purchase swordfish from a trusted supplier and ensure it has been properly frozen according to FDA guidelines.
- Marinate the fish in citrus juice, vinegar, wine, or another acidic liquid which can help kill pathogens on the surface.
- Sear or lightly cook the exterior of the fish to reduce bacteria on the outer surface.
- Only consume the rarest parts of the flesh after searing – avoid any raw dark meat along the centerline which may still harbor parasites.
- Avoid giving raw or undercooked fish to pregnant women, children under 5, older adults, and those with compromised immune systems.
With proper handling and preparation, swordfish can be enjoyed lightly cooked or rare. But it is not recommended to consume completely raw due to the risks posed by parasites. Use caution and make sure to source sushi-grade frozen fish if preparing raw swordfish dishes like poke or sashimi.
Can You Eat Swordfish Raw From the Grocery Store?
Most swordfish sold in grocery stores has not undergone the proper freezing protocols to kill potential parasites. So swordfish steaks purchased from the seafood counter at your local supermarket should not be consumed completely raw or rare.
The swordfish you find at a typical grocery store seafood counter or in pre-packaged frozen seafood is intended to be cooked to 145°F internal temperature. Without that full cooking, the risk of parasites is higher in fish from the grocery store.
Some specialty grocery stores or seafood markets do carry sushi-grade or sashimi-grade swordfish which has been blast frozen to FDA recommended temperatures to destroy parasites. This type of fish can legally be served and consumed raw in dishes like sashimi and sushi, although there is still some risk of bacterial contamination.
When in doubt, check with your seafood supplier for their freezing protocols and recommendations regarding consumption of raw fish. Only purchase sashimi or sushi-grade swordfish if you intend to eat it raw or rare. Otherwise, cook all grocery store swordfish fully to eliminate all potential hazards.
Quick Tips for Purchasing Swordfish for Raw Consumption
- Purchase from a trusted, high-end seafood supplier, not a typical mainstream grocery store.
- Look for the labels “sushi-grade” or “sashimi-grade” to ensure proper freezing.
- Inspect the flesh for any discoloration, odors, or parasites.
- Make sure swordfish was previously frozen at -20°C for 7+ days or -35°C for 15 hours.
- Avoid pre-cut, pre-packaged swordfish steaks unless labeled as sushi/sashimi-grade.
Following these tips will help ensure any swordfish intended for raw consumption has been handled and frozen properly to destroy parasites before being served or prepared.
What About Eating Swordfish Tartare?
Swordfish tartare is a dish made from raw, diced swordfish typically mixed with various ingredients like onions, capers, olive oil, lemon juice and seasonings. The raw preparation raises the same concerns and risks when it comes to potential parasites or bacterial contamination.
Here are some key considerations when evaluating the safety of swordfish tartare:
- Only consume swordfish tartare if prepared from sushi/sashimi-grade frozen fish.
- Acidic ingredients like citrus juice provide some protection against bacteria but do not eliminate the risk entirely.
- Consider searing or lightly cooking the exterior of the fish before dicing for tartare as an extra safety precaution.
- Avoid if you are in a high-risk group (young, old, pregnant, immunocompromised).
- Inspect carefully for any signs of parasites in the raw fish.
Provided proper handling, hygiene, and sushi-grade starting ingredients are followed, swordfish tartare can be consumed and enjoyed by most healthy individuals. But there is inherently some degree of risk anytime raw seafood is consumed. Those at higher risk for foodborne illnesses should avoid raw or undercooked swordfish including in tartare preparations.
Safe Preparation Tips for Swordfish Tartare
If preparing swordfish tartare:
- Wash hands, prep area, utensils thoroughly before and during prep.
- Use sushi/sashimi-grade swordfish frozen to FDA standards.
- Thoroughly rinse, pat dry swordfish fillets before dicing.
- Cut fish into small 1⁄4 inch dice for tartare.
- Marinate diced fish in acidic juice like lemon, lime, or vinegar.
- Keep tartare chilled at 40°F or less until ready to serve.
- Discard any leftover tartare after 2 hours.
Following proper sanitation, handling, and storage guidelines reduces, but does not completely eliminate, the risks of foodborne illness when consuming raw preparations like swordfish tartare.
Is Seared or Blackened Swordfish Safe When Rare?
It’s become a popular trend for restaurants to serve swordfish lightly seared or blackened on the outside while leaving the interior undercooked or rare. This method adds great flavor from the sear while keeping the tender flesh in the center moist and uncooked. But is it safe?
Searing or blackening swordfish before serving rare does reduce some risks compared to consuming completely raw flesh:
- Kills potentially harmful surface bacteria through contact with high heat.
- Denatures toxins from any aquatic biotoxins on the fish’s exterior.
- Reduces risk of allergic reaction by altering protein structure with heat.
- Provides some protection if fish wasn’t previously frozen to required temperatures.
However, searing does not eliminate all potential hazards:
- Does not kill bacteria or parasites present below the seared layer.
- Toxins and allergens could still be present in rare interior flesh.
- Improper searing may not heat exterior enough to kill bacteria.
- Cross-contamination can still occur between seared exterior and rare interior.
For maximum safety, swordfish should still be cooked to 145°F internally even when seared or blackened. But the risks of eating it rare are reduced somewhat by properly searing the exterior. Use caution, especially with at-risk groups like young children, pregnant women, and those with compromised immune function.
Tips for Safely Eating Seared Rare Swordfish
Here are some recommendations if choosing to consume seared or blackened rare swordfish:
- Select fresh, sushi/sashimi grade swordfish and inspect carefully.
- Sear/blacken over very high heat to quickly kill surface bacteria.
- Avoid cross-contaminating seared exterior and rare interior.
- Only consume the rarest portions after searing.
- Do not serve rare swordfish to high-risk individuals.
- Refrigerate leftovers immediately and reheat fully before consuming again.
While searing raw swordfish can reduce some risks, health authorities still advise against consuming any raw or undercooked animal proteins due to potential food safety issues. Use common sense and exercise caution when eating rare seafood.
Who Should Avoid Raw or Undercooked Swordfish?
Although raw and undercooked swordfish dishes are popular in many culinary circles, health authorities advise certain groups to avoid consuming any raw or undercooked fish or meats. Those who should not eat rare or raw swordfish include:
- Pregnant women – risk of listeria, toxoplasmosis, other infections harming fetus.
- Young children – underdeveloped immune systems cannot fight off foodborne pathogens.
- Older adults – decreased immune function makes illness from bacteria/parasites more likely.
- Immunocompromised – HIV/AIDS, chemotherapy, transplant patients have higher infection risks.
- Liver disease – decreased ability to filter toxins from improperly cooked fish.
- Food poisoning history – greater likelihood of problems recurring.
For these populations, swordfish should always be cooked thoroughly to 145°F internally to kill any potential parasites or bacteria present. Those with comprised or underdeveloped immune systems gain no benefits from raw seafood to offset the increased risks. When in doubt, cook seafood dishes through rather than risk foodborne illness.
At-Risk Individuals Should Avoid:
- Raw or undercooked fish of any kind
- Smoked seafood
- Sushi and sashimi
- Ceviche and other raw marinated seafood
- Beef, chicken, or pork prepared rare or undercooked
- Unpasteurized milk and juices
- Raw sprouts like alfalfa
- Soft, unpasteurized cheeses
- Raw or undercooked shellfish and eggs
Sticking to fully cooked seafood and meat dishes is the safest approach for those at higher risk of food poisoning and infections. When eating out, don’t hesitate to clarify how a dish is prepared and send it back if undercooked.
Conclusion
Eating swordfish rare, seared, or raw all carry some degree of risk when it comes to foodborne illnesses. Parasites and bacteria of particular concern can be destroyed by proper freezing protocols or cooking swordfish to 145°F internally. For maximum safety, the FDA and other health authorities advise fully cooking all seafood, especially for high-risk groups.
However, the risks of consuming swordfish rare or seared can be reduced for most healthy individuals by following proper handling, hygiene, and preparation guidelines. Those who choose to eat raw or undercooked fish should only use high-quality sushi/sashimi grade seafood and take steps to minimize cross-contamination between cooked and uncooked surfaces. While not entirely without risk, carefully prepared rare swordfish can be enjoyed responsibly by informed consumers and restaurants.
