I got a swordfish steak that had some blood in it but the fillet smelled really bad, and I felt nausea after eating it. However, a few hours earlier I purchased a small cut of the swordfish(without any blood in it) and it tasted delicious....so delicious that I went back to the store hours later to get some
more. Well, this new fillet smelled bad and didn't taste good. When I took it back to exchange it for a fresher piece, the guy behind the fish counter told me that maybe it smelled because of the blood line. He offered me a new piece of equal size and it smelled much better,
similar to the first steak that made me want to get more swordfish in the first place.
does the blood line make smell rot quicker?
Also the steak that smelled bad with the blood in it was also much rosier and pinker in complexion, which looks much nicer than the other steaks which are mostly white in color. That's why I asked the guy yesterday for the pink rosy one, but I found out afterwards that it smelled bad. I was told
all the cuts were all part of the same swordfish though.
Ideas?
