The mahi-mahi Fish or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean.

Mahi could be known by various names such as common dolphinfish, dorado, or dolphin. This fish is surface-dwelling ray-finned which forms school in off-shore temperate, subtropical, and tropical waters worldwide. C. equiselis and Coryphaena hippurus are the only two taxa in the family Coryphaenidae. It could live up to 7 years and is regarded to be the fastest-growing fish in the world reaching 15 kg. The diet includes fish, invertebrates, and zooplankton.

Mahi has a slender, long, and tapered body that helps to swim at high speeds. The body and median fins have bands of pigment and pigmented pelvic fins laterally. The dorsal fin runs to the bright yellow caudal fin. It is bright blue to green dorsally and yellowish to white having pigments ventrally. A sexual dimorphism could be noticed after six months of age. In comparison to females, males are heavier and also physically larger. Usually, these fish measure 1 meter long but could also reach up to 2 meters. It weighs around 14 kg and the maximum recorded weight is 39.5 kg. Mahi Mahi is found in tropical, off-shore temperate, and subtropical waters.

Description

These fish possess compressed bodies and a long-based dorsal fin that extends from the head to the tail. Males (mature) have prominent foreheads which protrude well above the body. Females have rounded heads. Anal fins and caudal fins are concave sharply. It is characterized by dazzling colors: bright blues and greens on sides or back and golden on sides. It has iridescent blue pectoral fins and abroad, a golden flank. It has soft and oily flesh resembling sardines. Fish changes its color when out of the water going through several hues before fading to muted yellow-grey on death. Mahi-Mahi spawn in warm ocean currents throughout much of the year. Mostly it could be found in the surface water and could swim fast as 50 knots i.e. 92.6 km/h, 57.5 mph.

Reproduction

Males and females become sexually mature in their first year i.e. by 4-5 months old. When the body is 20 cm long, spawning occurs. Females might spawn two to three times per year and could produce from 80,000 and 1,000,000 eggs per event.

Feeding habits & habitat

Mahi Mahi chases small baitfish such as slimy mackerel and sauries. It is found in waters that are over 20 degrees Celsius.

Proximity	Amount	% DV
Water	113.24 g	N/D
Energy	173 Kcal	N/D
Energy	725 kJ	N/D
Protein	37.71 g	75.42%
Total Fat (lipid)	1.43 g	4.09%
Ash	4.28 g	N/D

Minerals	Amount	% DV
Calcium, Ca	30 mg	3.00%
Iron, Fe	2.31 mg	28.88%
Magnesium, Mg	60 mg	14.29%
Phosphorus, P	291 mg	41.57%
Potassium, K	847 mg	18.02%
Sodium, Na	180 mg	12.00%
Zinc, Zn	0.94 mg	8.55%
Copper, Cu	0.084 mg	9.33%
Manganese, Mn	0.03 mg	1.30%
Selenium, Se	74.4 µg	135.27%

Vitamins	Amount	% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)	0.037 mg	3.08%
Vitamin B2 (Riboflavin)	0.135 mg	10.38%
Vitamin B3 (Niacin)	11.812 mg	73.83%
Vitamin B5 (Pantothenic acid)	1.375 mg	27.50%
Vitamin B6 (Pyridoxine)	0.735 mg	56.54%
Vitamin B9 (Folate)	10 µg	2.50%
Folic Acid	0 µg	N/D
Folate, food	10 µg	N/D
Folate, DEF	10 µg	N/D
Vitamin B-12 (Cobalamine)	1.1 µg	45.83%
Fat soluble Vitamins
Vitamin A, RAE	99 µg	14.14%
Vitamin A, IU	331 IU	N/D
Retinol	99 µg	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	0.383 g	N/D
Lauric acid (dodecanoic acid) 12:00	0.002 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.029 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.245 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.094 g	N/D
Fatty acids, total monounsaturated	0.246 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.046 g	N/D
Oleic acid 18:1 (octadecenoic acid)	0.175 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	0.006 g	N/D
Erucic acid 22:1 (docosenoic acid)	0.019 g	N/D
Fatty acids, total polyunsaturated	0.335 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.073 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.01 g	N/D
18:04	0.01 g	N/D
20:4 undifferentiated	0.005 g	N/D
20:5 n-3 (EPA)	0.041 g	N/D
22:5 n-3 (DPA)	0.019 g	N/D
22:6 n-3 (DHA)	0.18 g	N/D
Cholesterol	149 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.423 g	96.14%
Threonine	1.654 g	93.98%
Isoleucine	1.738 g	103.95%
Leucine	3.066 g	82.95%
Lysine	3.463 g	103.56%
Methionine	1.116 g	N/D
Cystine	0.404 g	N/D
Phenylalanine	1.472 g	N/D
Tyrosine	1.274 g	N/D
Valine	1.943 g	92.00%
Arginine	2.256 g	N/D
Histidine	1.11 g	90.10%
Alanine	2.28 g	N/D
Aspartic acid	3.862 g	N/D
Glutamic acid	5.63 g	N/D
Glycine	1.809 g	N/D
Proline	1.334 g	N/D
Serine	1.539 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Mahi Mahi

Also known from the name as dolphinfish, this fish has a high content of protein. One could obtain one ounce equivalent of protein from one ounce of Mahi Mahi. Each 3-ounce serving offers 93 calories when added to the diet. Mahi Mahi is considered to be the healthiest fish that promotes health with its nutritional value. This fish helps to lower the chances of heart problems, cancer, counteract inflammation, reduces signs of aging, maintain healthy nerves and cell functions.

Here are the health benefits discussed in detail that Mahi Mahi does to the body:

1. Excellent Protein source – This is one of the tops and foremost health benefits of Mahi Mahi. The presence of a high level of protein promotes healthy body tissues. In addition, it also contains essential amino acids which are good for the body. In order to fulfill protein requirements, one could add this fish to the meal. Protein is a crucial nutrient for the body. It assists in the proper functioning of cells and the overall metabolic rate of the whole body.  A healthy metabolism assists in more efficient functions and also maintains a healthy weight. Besides this, a diet rich in protein is required for building and maintaining muscles.
2. Adequate minerals – Another health benefit is the way to supply minerals. It has rich amounts of iron that assist in promoting red blood cells to carry oxygen to all parts of the body. The serving of 3-ounce Mahi Mahi fulfills 7 percent of the daily requirements for women and 15 percent for men. An intake of Mahi Mahi fulfills the needs of iron as the deficiency of iron in the body leads to various health problems such as anemia. It also offers minerals such as phosphorus, selenium, and iron. Selenium provides an antioxidant activity that assists immune function and the thyroid gland. Magnesium promotes bone health, muscle, and nerve function and also regulates cardiac rhythm. Phosphorus assists in energy production, improve bone health, and forms cellular membranes.
3. Presence of selenium – Mahi Mahi offers a good amount of selenium and sodium. The consumption of Mahi Mahi serves 36.5 micrograms of the 55 micrograms of selenium and 88 milligrams of sodium. Selenium protects the body from the damage of free radicals and sodium helps to balance body fluids
4. Source of B vitamins – It could not be denied that Mahi Mahi is a great source of B Vitamins such as Vitamin B-6, thiamin, and riboflavin. Serving 3-ounce of Mahi Mahi provides 45 percent and 39 percent of the daily recommended intake for women and men respectively of niacin or Vitamin B3. It assists in body metabolism.
5. Healthy heart – Mahi Mahi is a good source of omega-3 fatty acids which is a type of polyunsaturated fat. Omega-3 has extensive health benefits such as cutting down inflammation and lowers the chances of heart problems. Add Mahi Mahi to the diet to promote the nutritional value. Too much inflammation exacerbates autoimmune disorders in the body such as asthma, lupus, and Ulcerative Colitis. Moreover, inflammation causes the growth of tumors in the body and could be a risk factor for heart attack, heart disease, and stroke. The addition of Omega-3 to the diet reduces the chances of complications. Omega-3 fatty acids lower triglycerides levels, blood pressure, arrhythmia, and atherosclerosis.
6. Healthiest option – The addition of Mahi Mahi is the smartest choice to have a healthy diet. Mahi Mahi consists of low calories.
7. Enhance metabolism – Mahi Mahi is a good source of Vitamin B-5. The serving size of 6-ounces helps to obtain 1.3 milligrams of Vitamin B-5 that assist in enhancing metabolism.
8. Assist brain functions – The presence of Vitamin B-6 helps to promote brain functions that help to promote the activity of neurotransmitters as control of neurological processes. The consumption of a 6-ounce serving of Mahi Mahi grants 0.7 milligrams of Vitamin B-6 i.e. 54% of the daily recommended intake of Vitamin B-6.
9. Lower calories – A serving of 100 grams of the cooked portion is equal to 117 calories that makes it a low energy-dense food. It has lower calories in comparison to its weight. A diet with low energy-dense foods helps one to feel full on lower calories and makes it easier to manage weight.
10. Low-fat content – Flounder fish has a low content of fat such as saturated fat. The fat found in food is considered to be a great source of calories that assist to absorb fat-soluble vitamins but too much fat in the diet increases the chances of heart associated problems.
11. Healthy cholesterol – Besides having low fat or protein, it has also a low amount of saturated fat which is considered to be harmful fat for the body as it promotes blood cholesterol in the body. The promotion of blood cholesterol in the blood forms a blockage in the heart and limits the flow of blood to and out of the heart. It is recommended that less than 10 percent of calories should be derived from saturated fat.
12. Source of vitamins and minerals – Flounder is a great source of vitamins such as magnesium, Vitamin B, and phosphorus. One requires vitamin B to convert food into energy. Vitamin B is essential for red blood cells production that contains hemoglobin. Red blood cells are essential for the flow of oxygen. Being magnesium a mineral, it assists in the production of energy, making protein, and aiding blood sugar or blood pressure control. However, phosphorus is required for healthy bones and teeth.
13. Fetus health – Flounders are rich in omega 3 fatty acid which is essential for pregnant women at an early stage. It assists to develop the fetus’s heart, brain, and also other vital parts or functions of the body especially the nerves of the baby during pregnancy. It is required for kids at the earliest of age to promote their brain and nerve function.
14. Lowers depression – Studies show that the consumption of flounders lowers the chances of depression. Research showed that people who consumed flounder reduces the chances of depression by 17 percent in comparison to those who did not consume. Flounders offer nutrients such as omega-3 fatty acids, vitamins, protein, and minerals which are related to lowering the chances of depression.
15. Lowers the chances of dementia – Studies have shown that the consumption of fresh seafood such as flounder extends the function of the brain nerve as it promotes and normalizes the flow of blood to the brain. Studies have added that oily fish such as mackerel, salmon, flounder, and sardines helps to encounter Alzheimer’s disease.
16. Helpful for arthritis and inflammation – Flounder has ample Omega 3 fatty acids that provide anti-inflammatory properties for bone assisting to provide relief from arthritis and also prevent other diseases associated with inflammation such as heart diseases. Omega-3 found in flounders helps to reduce the level of unhealthy blood fats, raise healthy cholesterol, reduce the growth of arteries clogging, and also reduces blood pressure.

How to Eat         

• Mahi Mahi could be grilled and baked with pepper.
• Steam Mahi Mahi with olive oil and lemon juice.
• Add it to the salad.
• It could also be broiled, sautéed, and baked.
• Use it in soups.
• Having mild flavor, it works well with Caribbean & Pacific Rim spices.

Storage

• Store fresh Mahi-mahi tightly wrapped in the coldest part of the refrigerator for 3 to 4 days.
• If properly wrapped and bagged, Mahi Mahi freezes well and keeps for several months.
• Store it in the ice or refrigerator or freezer immediately after being bought.
• Fish fillets or steaks should be vacuum packaged to prevent off-flavors or freezer burn. Instead of vacuum packaging, one could use moisture/ vapor-proof plastic wrap or heavy-duty freezer bags. Place fillet in a plastic wrap individually without adding water. Discard as much air as possible from the freezer bag. Then freeze it by adding ice.

Purchasing Tips

• Mahi Mahi should not feel mushy or smell fishy. Choose moist, resilient fillets or steaks having a fresh and almost neutral scent.
• Whether fresh or frozen, it is pink with red stripes or spots and occasionally light brown or bluish tinges.
• Avoid fish having a dull color or dark brown areas along the edges, as it indicates the beginning of spoilage. Dark red bloodlines and spots are ok but before cooking, it should be trimmed before for a milder flavor.
• The skin should be shiny and moist-looking not dry or lifeless. The color of skin can range from silver to dark gray having small black spots and yellow or golden streaks.

Recipes 1

INGREDIENTS

• 1 medium lemon
• 4 (4 to 6-ounce) mahi mahi fillets
• 1 1/4 teaspoons kosher salt, plus more as needed
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 tablespoon coarsely chopped fresh parsley leaves

EQUIPMENT

• Large cast-iron skillet or nonstick frying pan
• Paper towels
• Measuring spoons
• Knife
• Cutting board
• Whisk
• Flat spatula
• Wooden spoon

INSTRUCTIONS

• Slice and juice the lemon. Cut half the lemon into thin slices. Juice the remaining half, you should have about 1 1/2 tablespoons of juice; set both aside.
• Season the mahi mahi. Pat the mahi mahi dry with paper towels. Season all over with 1 teaspoon of the salt and a few grinds of pepper.
• Pan sear the mahi mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Transfer to a serving platter.
• Add the lemon juice and garlic over medium-low heat. Reduce the heat to medium-low. Add the lemon juice, garlic, and remaining 1/4 teaspoon salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
• Add the lemon slices and butter. Add the lemon slices, then stir the butter in one piece at a time, waiting until each piece is almost melted before adding the next.
• Season the sauce. Remove the pan from the heat. Stir in the parsley. Taste the sauce and season with more salt and pepper and needed. Pour over the mahi mahi and serve immediately.

Recipes 2

INGREDIENTS

• 3 tbsp. butter, divided
• 2 tbsp. extra-virgin olive oil, divided
• 4  (4-oz.) mahi-mahi fillets
• Kosher salt freshly ground black pepper
• 1 lb. asparagus
• 3  cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1 lemon, sliced Zest and juice of 1 lemon
• 1 tbsp. freshly chopped parsley, plus more for garnish

DIRECTIONS

• In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
• To skillet, add the remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
• To skillet, add the remaining 2 tablespoons of butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.
• Garnish with more parsley before serving.

Recipes 3

INGREDIENTS

FISH

• 4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

SPICE RUB

• 3 tablespoons flour
• 1 tsp EACH garlic powder, onion powder, salt, paprika
• 1/2 teaspoon pepper

LEMON GARLIC CREAM SAUCE

• 3 tablespoons minced shallots
• 3-4 cloves garlic minced
• 1 1/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1/2 tsp EACH dried parsley, dried thyme
• 2 tablespoons lemon juice more or less to taste
• salt and pepper to taste

GARNISH (OPTIONAL)

• freshly chopped chives

INSTRUCTIONS

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn the heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from the skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté for 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme, and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes, or pasta.

Recipes 4 for cooking and eating Mahi

Known as the Poor Man’s Lobster

Ingredients (serves two)

• 1 lb Mahi Mahi fish fillet
• 12 ounces beer
• 1 tablespoon lemon juice

Garlic Butter Dipping Sauce

• 6 tablespoons butter (unsalted)
• 3 cloves garlic, chopped
• 1/2 teaspoon salt

Directions

Prep Time: 10 mins –  Total Time: 25 mins

1. Cut fillets into 2-inch chunks and drizzle with the lemon juice.
2. Pour the beer into the bottom of a saucepan. (If using fresh lemon juice, toss the leftover lemon rind in with the beer.) Then place a collapsible vegetable steamer over the beer.
3. Bring the beer to a boil, place the fish chunks in the steamer. Cover, and steam for 5 to 10 minutes, dependent upon the thickness of the fish.
4. The fish will be rubbery if it is overcooked.
5. Meanwhile, heat the butter sauce with the garlic and salt (I heat it slowly until the garlic is no longer raw).
6. Remove the fish from the steamer and discard the beer/liquid/rind.
7. Serve the fish chunks with the garlic butter dipping sauce and your favorite sides.

Ginger Glazed Mahi Mahi Recipe

Bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You’ll love it!

Ingredients

• Honey 3 tablespoons
• Soy sauce 3 tablespoons
• Balsamic vinegar 3 tablespoons
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounces) Mahi Mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. In addition, fry fish for 4 to 6 minutes on each side. Equally turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Also, pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately with your favorite side.

HOW TO STORE AND REHEAT 

• Storage: Mahi mahi fish should be stored in an airtight container in the fridge for three to four days.
• Microwave:  transfer a serving to a microwave-safe plate and microwave for 1 minute followed by 20-second intervals until heated through, taking care not to overcook the mahi mahi.
• Stove:  add mahi mahi to a nonstick skillet and heat over medium-low until warmed through, taking care not to overcook the mahi mahi.

HOW TO FREEZE

You may freeze the spice-rubbed and cooked mahi mahi for up to three months without the sauce.  The sauce should not be frozen because it will break and become a funny texture.

WHAT’S THE BEST WAY TO COOK MAHI MAHI?

Whether you’re a pro fish cooker-eater or you’re trying to start incorporating more fish into your diet, this recipe is a perfect way to serve it up. We use the stovetop-to-oven method of cooking here, as we do with this trusty lemon garlic swordfish, which yields a nicely browned exterior yet tender, flaky center.

Here are some of our helpful tips for cooking mahi mahi:

• Get either super fresh or quick-frozen, high-quality mahi mahi wild is best and will provide the best flavor.
• Be sure your mahi portions are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook and the seasoning proportions will be off.
• Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. I use paper towels to fully pat away all extra moisture.
• Your cooking oil needs to be very hot [like sizzling] before adding the fish. This allows for quick and even browning of the exterior.
• Once fish is in the pan, do not keep. moving it around. Let it sit and brown for 3 minutes. It helps to have a large splatter guard. I use mine often whenever pan-frying foods.
• Preheat the oven ahead of time so that it’s nice and hot when you transfer the mahi mahi directly from the stovetop to the oven. After 5 minutes in the oven, it’s don
• Use mahi-mahi fillets that are at least 1-inch thick

WHAT DO I NEED FOR THE LEMON GARLIC SAUCE?

• Plenty of freshly minced garlic is called for. Don’t skimp on the garlic.
• Grab one fresh lemon and zest the peel; then squeeze 1 TB of tangy juice from it. Bottled lemon juice isn’t the same, so use fresh lemons.
• I prefer to use salted pure butter, but feel free to use unsalted if you like as long as it’s real butter.
• For freshly chopped herbs, choose from chives or parsley…or both.
• Tip: sauce can be prepared ahead of time, covered, and chilled until you’re ready to warm it up for serving. It’s a great sauce to have on hand.
• Serve mahi mahi with rice, potatoes, or vegetables

WHAT TO SERVE WITH FISH?

This fish dish is one of our favorites for everything from quick weeknight dinners to small dinner parties. If your friends enjoy restaurant-quality fish dishes, they’ll be in awe of you for serving this mahi mahi. Because the Lemon Garlic Sauce can be made in advance, all you need to do is cook your fish, which takes about 8 minutes total.

• I love this Perfect Instant Pot Brown Rice, as it goes so well with most meals and is healthy yet easy.
• For a skillet easy rice dish, this Easy Rice Pilaf with Mushrooms is fantastic.
• We really like this 20-Minute Lemon Spinach Orzo Salad for some greens and a complete meal.\
• A nice serving of this  Best Easy Roasted Vegetables Recipe makes an amazing dinner with your fish as well.
• If potatoes are your thing, Garlic Roasted Potatoes with Lemon is a favorite recipe that includes a section on How to roast potatoes perfectly. The flavor combo is a perfect match.

Other Facts        

• The meat has a similar taste of swordfish.
• The bellies are bluish yellow tinted which loses when exposed in open.
• Trim dark portions of the fish to provide a much milder taste.
• If Mahi Mahi fish is overcooked, it will turn to be a complete disaster.
• Uncooked fish has moist and pinkish/grayish color and cooked one is off-white.
• The term “Mahi Mahi” translate to “strong strong” when translated.
• In September 25, 1976, the largest Mahi Mahi found weighed about 87 pounds.
• It is non-vegetarian which feeds on the meat of squids and some types of fish or crustaceans.
• This fish has got a life span of 5 years.

Precautions

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.

References

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