Word: swordfishing
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...Miami, the bold pursue giant swordfish by night...
Summertime, and the fishing is easy. Unless the quarry is the broadbill swordfish, one of the strongest, most aggressive and highly prized trophies in the sea. New discoveries about the swordfish's feeding and fighting habits have resulted in record catches in the Gulf Stream, off the Florida coast. TIME Miami Bureau Chief Richard Woodbury joined a group of swordfishermen in pursuit of the broadbill. His report...
...Peacock. Two other fishing boats tagged along in convoy as we tore out of the Cape Florida Channel at 30 m.p.h. The CB radio crackled with reports of battles near by: a 300-pounder landed off Fort Lauderdale ... a three-hour fight in progress with a gargantuan swordfish off Key Largo...
After nearly an hour, Peacock cut the twin Mercuries. "This is the spot!" he called. We floated noiselessly on a dusky patch of sea. The jagged line on the Fathometer confirmed that we were in the swordfish's favorite haunt, a 1,100-ft.-deep stretch of the bathtub-warm Gulf Stream. Broadbills normally stay hundreds of feet down-one reason they are so hard to catch-but in the early '70s, Cuban refugee fishermen discovered that these fish rose from the depths at night, apparently to feed on squid that in turn were feeding on microscopic plankton...
There are honorable reasons for shark to make it to the menu. The firm white meat resembles swordfish but is slightly more chewy, and has a scallop-like texture. Easy to clean and butcher, it is almost oil-free (sharks store all their fat in their liver), is rich in vitamins and minerals and contains almost as much protein as canned tuna. Shark is a highly esteemed food in the Mediterranean, the West Indies, the Orient (indeed, delicately flavored shark's fin soup is a standard dish in U.S. Chinese restaurants) and Latin America, where savory dried and smoked...