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Mahimahi is a Hawaiian word that means "strong-strong" for dolphin fish.
This species is found in tropical and subtropical waters throughout the
world. Generally, smaller dolphin fish range from 2-5 pounds, while
40-50 pound fish are not uncommon. Dolphin fish have a short life span
of three or four years. Dolphin fish are not to be confused with porpoises, which at times are also called dolphin. Dolphin fish (MahiMahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The MahiMahi is a beautiful fish also known as "dorado". The fish has green and gold flanks that light up with a rainbow of iridescent colors that fade with time. Many retailers will display whole MahiMahi because they are so striking and to help dispel the myth that they are related to Flipper. According to Seafood Leader's 1992 Buyers' Guide (March/April issue), MahiMahi occupy a place at the top of the food chain. They like to consume everything from flying fish to crabs, shrimp, squid, mackerel, and other small fish. At first, most MahiMahi were a by-catch (incidental catch) in the tuna/swordfish longline fishery. Now they are sought after by commercial fishermen off the Pacific Coast of Latin America, from Peru to Costa Rica; the Ecuadorians have a growing fishery. Recreational anglers also catch MahiMahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south. CULINARY DESCRIPTION MahiMahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, MahiMahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try MahiMahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked MahiMahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. MahiMahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors. I love to use seafood in traditional meat and poultry dishes, and I know seafood tacos are not new, but made with MahiMahi, they're great! |
