Baking the swordfish

IT'S WINTER AND IT'S CHRISTMAS AND NEW YEAR'S EVE, AND IT'S HARD TO GET GUESTS AND FRIENDS TOGETHER, BUT ISN'T IT HARD FOR THE FAMILY TO PREPARE FOR THE FEAST? HA-HA: THEN FOLLOW ME TO MAKE THIS ONE, AND BELIEVE THAT IT'S USED TO TREAT THE FISH WITH RESPECT TO THEIR FLESH, NOURISHMENT AND TASTE, AND THAT IT'S GOOD FOR ALL, BUT THE BEST FOR ALL IS TO COOK OR ROAST. THE FAT FISH, WHICH PICKS UP EARLY, THEN WARMLY BAKES INTO THE OVENS, DRYS THE SURFACE AND SHRINKS QUICKLY, SO THAT THE FISH'S SURFACE IS COARSE AND WARM INSIDE; IT'S NOT COMFORTABLE TO DRINK, AND IT'S DELICIOUS TO EAT DIRECTLY. THE MAIN COMPONENT OF SWORDFISH IS PROTEIN, WHICH HAS THE HIGHEST PROTEIN CONTENT FOR ALL FISH; IT CONTAINS RICH VITAMINS B12 AND VE, WHICH NOT ONLY HAVE GOOD PROPHYLACTIC EFFECTS ON NIGHT BLINDNESS, BUT ALSO REDUCE THE RATE OF HUMAN AGEING; IT ALSO CONTAINS UNSATURATED FATTY ACIDS SUCH AS EPA, DHA, WHICH ARE INDISPENSABLE TO THE HUMAN BODY; DHA, ALSO KNOWN AS BRAIN GOLD, IS A NUTRIENT NECESSARY FOR THE DEVELOPMENT OF THE HUMAN BRAIN AND THE CENTRAL NERVOUS SYSTEM, WHICH IS CONDUCIVE TO THE DEVELOPMENT OF THE BRAIN OF INFANTS; AND IT IS OFTEN CONSUMED BY THE ELDERLY WHO CAN ACHIEVE GOOD DISEASE PREVENTION AND SUPPLEMENTATION。