swordfish ribs

Joined Mar 3, 2002
I recently read a recipe that a chef created a dish using swordfish ribs with a tamarind glaze! Anyone ever hear of a restaurant using swordfish ribs? Or salmon chops as far as that goes! Are the ribs cut with a small portion of the loin still attached?

Chef BK
Joined Aug 25, 2001
I think what they are referring to is broiling the spinal back bone of the fish. Any type of glaze would do it. Not much eating but pretty good sucking at small pieces of meat attached to the backbone and what little marrow/spinal tissue there is.

Nothing special.
Joined Sep 13, 2014
the sand bar restaurant on anna maria island in florida is using innovative ways to use all of the fish.  snapper collars, swordfish ribs, softshell crab bellies.  its great
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