This valuable sea food has many friends among those who have eaten it at its best, and especially after the excitement of chasing it through the briny waves. But tastes differ, and some people dislike it exceedingly, and never include it in their summer menus. It has quite a strong, distinctive flavor, and in grain and texture is not unlike some meats. Some parts of the flesh are dark and oily, for it belongs to the red-blooded division of the finny tribe, but the lighter-colored portions, when perfectly fresh, are very rich and delicious. It is usually sold in thin steaks or slices after the manner of halibut, which it somewhat resembles in size. Sword-fish steaks are cut about half an inch thick and are sometimes broiled over the coals, but more often they are parboiled in a hot spider slightly greased. As they are rich in fat, they need but little, and will take on a rich brown color without the aid of flour or crumbs, and will cook through without becoming hard and dry. A little salt and pepper, with butter and lemon juice is all the dressing required, but fried or broiled tomatoes are an excellent accompaniment.