Sailfish meat has a strong red tinge, and spots of darker flesh running along the line of the backbone. Its flavor is variable between fish, sometimes mild and sometimes strong. The best way to prepare sailfish for cooking is to submerge it in a brine solution of salt, sugar and spices. To prepare the brine, dissolve 6 ounces of salt and sugar for every 2 quarts of boiling water along with your choice of spices and herbs. Strain the brine and chill it, then soak sailfish steaks for two to four hours. A standard ratio is approximately 1/4 pound of salt to half as much sugar, but you can increase the sugar if you like a sweeter flavor.