Myths of Mahi-Mahi
Posted
Tue, 10/28/03
Last night Mum was telling me she and Dad purchased Mahi-Mahi from the grocery store, planning to have it for dinner. Then Mum caught wind Mahi-Mahi was dolphin meat and she refused to eat it. Having no experience with Mahi-Mahi, I did some digging. Thanks to the Recipe Box, I forwarded my mother the following information:
Mahi-mahi is also called dolphin, dolphin-fish, dorado [sea bream]. One of the most delectable fish in the sea, this fish bears no resemblance or relation to the marine mammal called dolphin or porpoise. The Hawaiian name mahi-mahi is used to prevent confusion. Mahi-mahi is a beautiful fish, blue and gold or green and gold, and is highly prized as a game fish. It is very easy to distinguish the male or 'bull' mahi-mahi by its blunt, almost squared-off head profile. Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh.
Just to be safe, I also perused Sea Grant (College of Earth, Ocean & Environment) for more about the fish with a photo:
Mahi-mahi 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 (mahi-mahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The mahi-mahi 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 mahi-mahi 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), mahi-mahi 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 mahi-mahi were a by-catch (incidental catch) in the tuna/swordfish long-line fishery. Now they are sough 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 mahi-mahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.
CULINARY DESCRIPTION: Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. Mahi-mahi 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 mahi-mahi, they're great!
I hope the information helps Mum feel more comfortable about eating the fish. I know I'm more at ease about it.
Tags: Readers Mail;
Seafood
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