Mahi Mahi Fish – Why It’s So Popular Among Many Seafood

Mahi-mahi name comes from the Hawaiian name for a warm water fish also known as the dolphinfish or Dorado. Because of its inedible skin that's typically left on, it can be easily cooked without falling apart. Popularly grilled or baked, mahi-mahi isn't too fishy but still has an implacable flavour. Its milder, semi-sweet taste makes it an outstanding choice for a variety of seasonings and dishes.

These fish supplied by the Mahi Mahi Fish Exporter can be comparatively small saltwater fish that rarely exceed 30 pounds, however, can grow anywhere from three to six feet long. The fish favours the warm waters of the South Pacific, Mediterranean, and the Caribbean, however, it also swims the Atlantic Ocean. It cannot survive not too long and hardly survive four to five years and it's typically not overfished either commercially or recreationally. These two influences lead many people to place mahi-mahi on the list of more supportable fish options.

How to Cook Mahi-Mahi?
Mahi-mahi is a versatile fish that makes excellent results using just about any cooking method. Just recall that it is a lean fish, so take care not to overcook it, or it will dry out. Reliant on the breadth, it will only require three to four minutes per side.

If you are thinking of grilling the fillets, leave the skin on to cook—the fillets will hold together superior this way—then eradicate the skin before serving, as it is fairly tough, even when cooked. Cook the fish skin-side down on a reasonably hot grill and turn them over wisely.

Most filleted mahi-mahi will be free of bones, and any you do find are likely to be large and long. As the flash of this fish can come out very easily although it can be cut out, it is much easier (and less damaging to fillets) to remove them after cooking.

One of the easy ways of cocking mahi-mahi is to brush it with homemade ingredients, but it can also be grilled, pan-fried, skewered, or steamed. The perfect way to serve this fish is to cut it into strips and batter, it even makes tasty tempura. It can easily be relieved for any recipe that calls for tilapia or catfish.

How to identify the best quality Mahi Mahi fish?

Here are a few instructions to support you to pick the freshest fillets:

Smell - Mahi-mahi has the feature that it should never smell fishy. Therefore look for moist, strong fillets or steaks with a clean, almost neutral scent.

Colour - Mahi-mahi is pink with red strips or spots and infrequent light brown or bluish tinges. Evade fish with dull colour or dark brown areas, particularly along the edges, as this may specify age and the beginnings of spoilage. You can select the dark red bloodlines but should be trimmed before cooking for a milder flavours.

Skin – Finally to identify the freshness of this fish is the Skin. It should be moist-looking and shiny, not dry and lifeless. Skin colour can variety from silver to dark grey with small black spots and yellow or golden streaks.