Abstract: Food products and methods of making them from the vertebral column and some contiguous flesh of a sport fish, e.g., a swordfish. The food product is a transverse section of the fish to simulate beef or pork spare ribs. In one embodiment the transverse section comprises portions of two immediately adjacent vertebrae, associated ribs, and a thin layer of the flesh contiguous therewith. In the other embodiment the transverse section comprises a vertebra, an associated rib, and a thin layer of flesh contiguous therewith. Both embodiments are formed by cutting away portions of the flesh and all of skin of the fish and severing the vertebrae to expose the interior cavity/cavities within the vertebra/vertebrae making up the transverse section so that the marrow is removed therefrom. The food product can be packaged either individually or in multiples within a sealed package, and can be frozen. The food product may also be marinated, e.g., provided with a barbecue sauce thereon.