Pork of the Sea (swordfish)

Entry in progress—BP
 
 
Food & Wine
Why Chefs Are Calling This Fish ‘The Pork of the Sea’
Once discarded, swordfish belly is now being smoked, cured, and served as pastrami and bacon in place of beef and pork at top restaurants across the country.
By Lolis Eric Elie Published on March 3, 2026
At GW Fins in New Orleans, executive chef Michael Nelson and his team are turning swordfish into pastrami, bacon, Bolognese, and even mortadella (“Swordella”) for the Crescent City’s signature sandwich, the muffuletta. They call it “the pork of the sea.”