General Description: Mahimahi (Coryphaena hippurus) were long known as dolphin fish because they swim alongside boats as dolphins do. To make the fish more acceptable to consumers, they are now known by their Hawaiian name, mahimahi, literally meaning “strong-strong,” because of their great strength. The best and most expensive mahimahi come from troll fishery in Hawaii, which has less environmental impact than hook-and-line fisheries; significant amounts are caught as bycatch of tuna longlining. This is an exceptionally versatile fish with abundant supplies due to its fast growth rate.

Locale and Season: Mahimahi are found mostly in the southern Atlantic and the Caribbean. Caribbean and Gulf of Mexico mahimahi are most plentiful from April through August, with peak season in May. Central and South American season is November through March. Hawaiian troll fishery runs from March to May and September to November.

Characteristics: The strikingly beautiful mahimahi are brilliant iridescent blue-green and gold. They may reach 70 pounds, though 3 to 6 pounds is average. The pinkish raw flesh is darker along the centerline and toward the tail; larger fish may have darker flesh. The lean meat is sweet with a mildly assertive flavor, firm texture, and large, moist flakes. If handled poorly, mahimahi is subject to scombroid poisoning. Due to high mercury levels, children should limit mahimahi to three meals a month. Yield is 35 percent.

Mahimahi fillet

How to Choose: Clipper-grade mahimahi is top-quality mahimahi, frozen at sea. Choose fish with brightly colored skin; fish with faded skin are past their prime. Normally found filleted, the meat should be firm and pink to light beige with a clear red (not brownish) central blood line. The older and larger the fish, the darker the meat and stronger the taste. It’s best to buy headed and gutted mahimahi for better shelf life.

Storage: Keep mahimahi fillets refrigerated for up to 2 days before cooking.

Preparation:
1. Trim darker portions of the meat for milder flavor.
2. Remove the thick skin before cooking; if grilling or broiling, remove after cooking.
3. Grill, blacken, bake, broil, sauté, or hot-smoke.

Suggested Recipie: Maui Mahimahi (serves 6): Melt 2 tablespoons butter over medium heat, add 2 teaspoons chopped garlic, and sauté briefly. Stir in 2 tablespoons teriyaki sauce, the juice of 1 lime, 2 teaspoons honey, and 2 tablespoons sesame seeds. Cool to room temperature, pour over 6 mahimahi fillets, and marinate for 30 minutes. Drain and sauté the fish in 2 tablespoons butter, basting with the reserved marinade.

Flavor Affinities: Avocado, butter, garlic, ginger, honey, kiwi, lemon, lime, mango, mustard, onion, oregano, rum, scallion, sesame, shallot, soy sauce, teriyaki, thyme, tomato.