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Mahi-Mahi

The Mahi-mahi (Coryphaena hippurus), also known as dolphin fish, common dolphinfish, or dorado, are a species of surface-dwelling ray-finned fish found in tropical and subtropical waters. They are one of only two members of the Coryphaenidae family, the other being the Pompano dolphinfish.

Mahi-mahi have a lifespan of 3 to 4 years and average 7 to 13 kg (15 to 25 pounds), though they can grow to be up to 45 kg (90 pounds). Mahi-mahi have compressed heads and long dorsal fins extending the entire length of their bodies. Their anal fins are sharply concave. They are distinguished by dazzling colors: golden on the sides, bright blues and greens on the sides and back. Mature males also have prominent protruding foreheads. When they are removed from the water, the fish often change between several colors, finally fading to a muted yellow-grey upon death.

Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other small fish. They have also been known to eat zooplankton, squid, and crustaceans. Mahi-mahi are quite popular as food in many areas and are sometimes eaten as a substitute for swordfish because of their firm texture and sweet flavor.

The name "mahi-mahi" ("strong-strong" in Hawaiian) has been adopted in recent years to avoid confusing these fish with dolphins, which are mammals.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Mahi-Mahi".

Additional information:

a.k.a.: Dorado, Dolphinfish (not to be confused with its namesake, the marine mammal dolphin)

Waters:Warm saltwaters worldwide

Description (in water): Bright and colorful, this fish ranges in weight from 3 to 45 lbs.

Description (in market): The firm-textured, dark meat of mahi-mahi turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking.

Sold as: Steaks, fillets, whole (less common)

Best cooking: The firm steaks and fillets broil, grill, and pan-sear very nicely. They can also be cubed and added to soups and stews.

A strong- but not particularly full-flavored fish, mahi-mahi benefits from bold spices and vibrant sauces.

Buying tips: Steaks and fillets should glisten and be of a bright, uniform color. Avoid those with streaky flesh that has taken on a brownish cast--these signs indicate that the fish has been sitting in the market a little too long.

Ask your fishmonger to remove the skin, which is thick and not particularly savory.

Substitutes: Swordfish, mako shark
• Pan fried fish fillets