Exquisite Fresh Mahimahi: The Perfect Tropical Delight
Mahimahi, known as the Hawaiian name for dolphinfish, is a vibrant and beautiful fish found in tropical and subtropical waters worldwide. The Hawaiian name helps prevent confusion with the marine mammal, dolphin, to which it is unrelated. The name dolphinfish originates from the fish’s habit of swimming ahead of sailing ships, much like dolphins. Mahimahi is renowned for its rich, iridescent colors: an electric greenish-blue back, gold or sparkling silver lower body, and sides adorned with dark and light spots. Although often associated with Hawaii, mahimahi is found globally. Initially a bycatch of tuna and swordfish fisheries, it is now targeted by a directed longline fishery. “Clipper” denotes the highest-quality mahimahi, typically frozen at sea. Mahimahi can occasionally reach 50 pounds, though the average market weight is 5 pounds.
Product Profile
Mahimahi boasts a sweet, mildly pronounced flavor similar to swordfish. Its lean meat is fairly firm in texture, though not steak-like, with large, moist flakes. Darker portions of meat can be trimmed away for a milder flavor. The raw flesh ranges from pinkish to grayish-white, dark along the lateral line, turning off-white when cooked.
Nutrition Facts
- Calories: 100
- Fat Calories: 10
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 80 mg
- Sodium: 100 mg
- Protein: 22 g
- Omega 3: 0.11 g
Cooking Tips
Mahimahi performs exceptionally well on the grill. Despite being a lean fish, its meat remains nicely moist and can withstand even blackening. The thick skin should be removed before cooking to ensure the best texture and flavor.
Cooking Methods
- Bake
- Broil
- Fry
- Grill
- Saute
Global Supply
Mahimahi is sourced globally from Brazil, Costa Rica, Ecuador, Peru, and the United States.
Try these recipes below!
Mahi Mahi in Lemon Garlic Cream Sauce
Citrus and Herb Marinated Grilled Mahi Mahi
Blackened Mahi Mahi Tacos with Slaw
