 ahi-mahi,
one of the most stunningly beautiful fish in the ocean
inhabits all the tropical and subtropical seas of the
world. The long dorsal fin is generally bright blue
with lavender, cobalt blue or green spots. The upper
body is brilliant green with streaks of cobalt blue
and lavender. The sides can be green or bright yellow
fading to cream or flashy silver. The color variations
are endless.
Young dolphins of from 2-5 pounds travel inshore waters
in search of food to fuel their prodigious growth of
as much as 5 lbs a month. As they get older and larger
they range further off shore, often times congregating
around floating objects such as logs, buoys or even
boats.
The Mahi-Mahi is a prolific breeder; the female may
spawn 3 to 4 times per year, and grows quickly as
its lifespan is a mere 4-5 years. Their rapid growth
and short life span allow them to sustain heavy catch
efforts without fear of over fishing. Mahi-mahi is
commercially harvested by hook-and-line.
Mahi-mahi is a firm fleshed, sweet, flaky white
meat that stays moist when cooked due to its high
fat content. From a culinary standpoint it is a very
versatile fish taking well to baking, sautéing,
deep-frying or poaching. Because of the thinness of
the filets it is sometimes difficult to barbecue but
if handled carefully it is delicious charcoal grilled.
Cold it makes a wonderful salad, and its high oil
content lends itself well to smoking. Mahi-mahis'
sweet flavor and fatty flesh go well with tart or
acidic ingredients.
Cautions: Susceptible to Scrobrotoxin, reports of
ciguatera.
Sustainable: Prolific breeder, hook and line caught.
Recipes: Rhubarb ginger sauce.
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