Other Names: Dorado, Dolphin fish
Range & Habitat: Warm salt waters worldwide
Identification & Biology: Bright and colorful, this fish ranges in weight from 3 to 45 lbs.
Market Description: 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.
Habitat: Tropical & subtropical waters around the world
Flavor Profile: firm texture, moist flake, sweet flavor
Fishing Technique: Hook & line, long line
Special Note: Its Spanish name means "Golden Maverick"
Suitable Sub: Amberjack
Sold as: Steaks, fillets, whole (less common)
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
Recommended Preparation: 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.