Mahi-Mahi (Dorado)

What Is Mahi-Mahi (Dorado)?

Mahi-mahi (called "dorado" in Spanish and Italian, also biologically called "dolphinfish" though it has no relation to dolphins), is a fast open-ocean fish (Coryphaena hippurus) living in the world's warm ocean waters. When alive it stands out with bright green-gold-blue colors; these colors fade quickly once it is taken out of the water.

Its meat is white-slightly pinkish, firm-textured, and mildly sweet; it resembles swordfish or tuna but has a lighter profile. Being a fast-growing species, it is also viewed relatively favorably from a sustainable fishing perspective.

Nutritional Values of Mahi-Mahi

100 grams of cooked mahi-mahi contains approximately 109 kcal of energy; it offers a typical profile for lean fish, with very high protein and very low fat. Values are approximate.

How Should Mahi-Mahi Be Consumed?

Mahi-mahi, with its very high protein and low fat content, can be considered part of a balanced diet.

This information is general; mahi-mahi is a food, not a substitute for medical treatment.

How to Choose Mahi-Mahi?

A good mahi-mahi fillet is one whose color is white-slightly pinkish, whose smell is mildly oceanic, and whose texture is firm. Ones with a sharp-ammonia smell or a grayish-dull color are not preferred.

• Color should be white-slightly pinkish
• Smell should be mild and fresh
• Texture should be firm and elastic

How Is Mahi-Mahi Stored?

Fresh mahi-mahi should be consumed within 1-2 days from the refrigerator; well-packaged, it can be stored in the freezer for 3-6 months.

Using Mahi-Mahi in the Kitchen

Mahi-mahi is most often grilled, baked, or pan-fried; thanks to its firm texture, it is also suitable for fish tacos and skewers. It is especially favored in Hawaiian and Caribbean cuisine.

Why Is Mahi-Mahi Also Called "Dolphinfish"?

Its English name has no relation to the dolphin mammal; it likely stems from the fish's tendency to accompany dolphin pods, or from old sailors' observations. Most countries prefer the name "mahi-mahi" to avoid confusion.

Frequently Asked Questions

In which recipes is mahi-mahi used?

It is frequently used in grilled fillets, fish tacos, baked with lemon and herbs, and in marinated skewer/kebab recipes.

Why does mahi-mahi's color fade so quickly?

Special pigment cells in its skin create the bright colors while it is alive; when the fish dies, control over these cells is lost and the color quickly fades.

Is mahi-mahi available in Turkey?

It is not common; it can be found frozen and imported at some gourmet fish sellers.