Beautiful, powerful, and delicious to eat, mahi-mahi (Cotyphaena hippurus), also known as dolphinfish or dorado, is one of Florida’s most popular game fish. It’s also a well-loved food fish, a staple at seafood markets and restaurants around the state. Mahi-mahi is available year round, but May, June and July are the months of peak availability.
Brilliantly colored, with an iridescent bluish green and gold body, golden yellow fins, and a golden tail, mahi-mahi is a striking fish to see. Males and females have similar coloring, but the male’s head profile is very rounded, whereas the female’s head slopes down to the mouth.
Mahi-mahi is a strong swimmer, capable of swimming up to 50 miles an hour. It’s acrobatic, too, and sport fishermen relish the way it jumps and fights when hooked.
Mahi-mahi grows quickly. It can reach a weight of 30 pounds or more, but its lifespan is usually less than five years. Mahi-mahi is fast growing and quick to mature; it’s also a prolific breeder. These qualities make it more resistant to overfishing than many other popular fish species.
Mahi-mahi are found around the world in temperate, subtropical and tropical waters, including the Gulf. They are known to congregate offshore under floating debris or masses of sargasso weed, where they feed on small fish, shrimp, squid and crabs. Their spawning season extends from late spring through early summer. Most Florida mahi-mahi are harvested in Bay and Monroe counties, and the preferred fishing method is hook and line.
When shopping for mahi-mahi, look for firm pink meat with a fresh sea-breeze aroma and no discoloration. Store fresh mahi-mahi in the coldest part of the refrigerator at 32 degrees F for up to two days. To freeze, wrap tightly to prevent freezer burn. Date the package and store at 0 degrees F for up to two months. Thaw in the refrigerator or under cold running water.
Mahi-mahi fillets have a deep pink center stripe that darkens when cooked. Trim the stripe before cooking to maintain the fillet’s appealing light color. Versatile mahi-mahi can be baked, broiled, sauteed, grilled, poached, pan fried or deep fried. Cook mahi-mahi at 400 degrees F for 10 minutes per inch of thickness. Be careful not to overcook. Mahi-mahi is done when the meat turns opaque and flakes easily with a fork.
Mahi-mahi is firm-textured, dense and moist, with a moderate, slightly sweet flavor. It’s an extra lean fish. A 4-ounce serving contains 100 calories, 22 grams of protein, and only 1 gram of fat.
A note on common names: Though mahi-mahi is sometimes referred to as dolphinfish, it is not related to the mammals known as dolphins. Mahi-mahi is a Hawaiian name that means “very strong” and refers to the fish’s strong swimming abilities.
Firm texture, light, sweetly moist meat with solid flake and moderate flavor. Extra lean fish.
Amberjack, mullet, pompano, farm-raised catfish, grouper, tuna.
Whole or drawn fish: 3/4 to 1 pound per serving.
Dressed or cleaned fish: 1/2 pound per serving.
Fillets or steaks: 1/4 to 1/3 pound per serving.
Remember to purchase seafood last and keep it cold during the trip home.
Fresh whole fish should have:
Fresh steaks, fillets and loins should have:
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
Always marinate seafood in the refrigerator.
Discard marinade; it contains raw juices which may harbor bacteria.
When marinade is needed for basting, reserve a portion before adding raw seafood.
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
Fillets less than 1/2 inch thick do not need to be turned during cooking.
Fish cooks quickly. Do not overcook.
Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.
Marinate in your favorite salad dressing prior to cooking.
Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
Broil or grill with lime-butter and seasoned salt.
Oil the grill to prevent fish from sticking.
Bake whole fish with a crab or shrimp stuffing.
Add leftover fish in broken pieces to salads, soups or sauces.
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions: