I went to the store and bought some tonight.About a shy 3/4inch thick. I thought they would be similar to swordfish, WRONG.I should have paid more attention to ironchef. They are bland and really do need a sauce. They are clean tasting and in no way 'fishy'.I think they would be a really good choice for a pasta sauce like one would make with tuna.My wife thought the flavor might be better or stronger with more cooking - I did these like I do most fish, rare; they are not better well done in fact they are chewy {how does one spell that} like an old cow that died of old age. I wish to point out that this was fresh pacific Marlin not old fish. Poking it with your finger to make sure Marlin is not old is not a complete waste of time, this meat is dense like beef.I will buy it again, I just will re read ironchef first.As an after thought, I bet this will make a great Ceviche!