What type of fish is maui maui

Today, a directed longline fishery targets mahi. Occasionally, mahimahi reach 50 pounds, but 5 pounds is the average market weight. Scientific Name: Coryphaena hippurus. Market Name: Mahimahi. Common Name: Dolphinfish, dorado.

German Name: Goldmakrele. Italian Name: Lampuga. Japanese Name: Shiira. Spanish Name: Llampuga. Introduction: Mahimahi is the Hawaiian name for dolphinfish. Product Profile: Mahimahi has a sweet, mildly pronounced flavor similar to swordfish.

The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes. Darker portions of meat can be trimmed away for milder flavor. The raw flesh is pinkish to grayish-white, though dark along the lateral line. The mahi-mahi is a saltwater fish that makes its home in both tropical to subtropical waters, most commonly in water above 68 degrees Fahrenheit.

In tropical areas they live year round, but in more temperate water they are seasonal, and show up when the water is warm. Large males live in open ocean while small male as well as females prefer to live in floating brown colored algea known as sargassum in the Atlantic Ocean.

Understanding the different ways in which people use the mahi-mahi gives insight into what kind of fish it is, in terms of what it means to people. The mahi-mahi is sold commercially for food, and the desired size for a commercial mahi-mahi is over 15 pounds. The mahi-mahi is also a fish hunted by sport fishers.

The flavor of the mahi-mahi is described as being delicate or mild, and almost sweet. Mahi-mahi flesh should have a firm texture, and be a light shade of pink with red spots. People also call another fish, Coryphaena equiselis, mahi-mahi along with other names such as pompano dolphin and also dolphinfish. Coryphaena equistis is smaller than the mahi-mahi, and has either pale yellow sides or silvery sides.

Joan Reinbold is a writer, author of six books, blogs and makes videos. She has been a tutor for students, library assistant, certified dental assistant and business owner. She has lived and gardened on three continents, learning home renovation in the process. Skinned mahi-mahi meat can be prepared by virtually any cooking method: broiling, baking, frying, smoking, grilling, steaming, or poaching. Care should be taken to avoid overcooking. Mahi-mahi, when grilled, should have the skin left intact to prevent the meat from falling through the grill.

One grilling method is to baste the fillets and roe with melted butter or margarine containing garlic and onion salt. The meat is ready when it flakes easily with a fork. Keep mahi-mahi refrigerated at degrees F.