Ingredients

Marlin

Other Names: Blue marlin: Aguja azul (Spanish); blauer marlin (German); espadim azul (Portuguese); kurokajiki kurokawa (Japanese); makaire bleu (French); marlin azzurro (Italian); taketonga (Maori, New Zealand); spikefish. Istiophoridae.

General Description: Marlin is a huge fish in the billfish family. In America, it is illegal to commercially sell marlin in many states. Catches are limited to sportsmen, though commercial fishing does take place in Hawaii. Marlin are highly
prized for sashimi, and many are shipped to Japan for that purpose. Often referred to as the beefsteak of fish, marlin make for hearty eating and are rich in beneficial omega-3 fatty acids.

Marlins resemble swordfish with their long bills, but their flesh is leaner and more like tuna. They have slender bodies with smooth, iridescent skin and a high dorsal fin that they fold down for speed. Marlin are captured mainly by longlines, although some are taken by gill nets, and a small percentage are harpooned. The best known are the blue marlin (Makaira mazara_), prized as a sport fish and weighing 150 to 350 pounds and found in tropical waters worldwide; black marlin (M. indicus_), the largest species, found in the Indian and Pacific Oceans; white marlin (Tetrapterus albidus), found in the western Mediterranean and the Caribbean; and the huge striped marlin (T. audax), found in the Indian and Pacific Oceans.

Locale and Season: Marlin are found in all but the coldest waters of the world and are fished by fleets from more than 20 countries. Fresh marlin is available year-round.

Characteristics: Marlin are large fish, up to 8 feet long, and may reach up to 1,000 pounds; market average is 50 pounds. They have the substantiality of beef and are rich in
fat. Marlin is almost always sold in steaks.

How to Choose: Marlin varies according to diet; those from the East Coast are pinkish, while California marlin are creamy white. Choose marlin that are slightly translucent with a bright sheen. The lighter flesh should never be gray; the darker flesh and blood vessels should be red, not brown. Fresh or frozen marlin are sold as skin-on boneless steaks, ranging from 6 ounces to 1 pound. Choose steaks at least 1 inch thick. In the United States, better handling methods raise the price of domestic marlin, always sold fresh.

Storage: Store marlin refrigerated up to 2 days.

Preparation:

Marinate and broil or grill steaks, or cube for kebobs.

NOTE: Allow 10 minutes cooking time per inch of thickness for steaks. Take the fish from the heat shortly before it is fully cooked to allow for carryover heat.

Suggested Recipe: Marlin and Pineapple Kebobs (serves 4): Cut 1 small gold pineapple into large cubes. Puree half the
pineapple with 1/2 cup orange juice and 2 tablespoons peeled, chopped ginger. Cut 1 1/2 pounds marlin into 1-inch cubes and marinate in half the puree with salt and pepper to taste for 1 hour refrigerated. Drain. Alternate marlin and pineapple cubes on skewers and grill or broil on all sides. Boil the remaining marinade until thickened, about 10 minutes, and mix with 1/2 cup mayonnaise. Season with the juice of 1 lime, salt, and pepper, and serve with the kebobs.

Flavor Affinities: Curry, fennel, garlic, ginger, hot chiles, lemon, lime, key lime, mustard, olive oil, orange, pineapple, rosemary, saffron, sage, tomato, white peppercorn.

from Quirk Books: www.quirkbooks.com

related