Mahi-mahi, or “mahimahi” as it is more traditionally written, is a type of saltwater fish commonly found in warm coastal waters around the world. Cooks in the United States tend to associate it with Hawaiian cuisine, and the word mahi is Hawaiian for “strong.” The fish is very popular in the Hawaiian Islands, but it is also found in Southeast Asia, the Caribbean, and even some parts of Australia and New Zealand. It has a mild flavor and can be prepared many different ways, and it is a staple part of many island-themed meals.
Availability in the Marketplace
This fish is widely available at markets and grocery stores throughout the world, though finding it fresh is often harder than finding it frozen. Most connoisseurs agree that the best way to enjoy the fish is fresh from the ocean, though this is often impossible in non-coastal regions. Many major commercial vendors will “flash freeze” the fish once they are caught, which makes them much easier to transport over longer distances. Stores can either defrost them and sell them as fresh fillets or keep them in the freezer section for customers to buy and use at their leisure. Once defrosted, fillets usually need to be eaten within a day or two.
Mahi-mahi is known for its firm white flesh and generally sweet flavor. Most people describe it as less “fishy” tasting that most other species, and there are many different ways to prepare it. Its dry, flaky texture makes a good base for many different sauces, crusts, and flavors. A single fish can yield quite a few servings, which makes it economical for fishermen and grocers alike. This has improved its popularity in many parts of the world.
There isn't really a wrong way to prepare mahi-mahi. Breading fillets in crushed macadamia nuts and Japanese-style panko crumbs gives the fish a distinctively Hawaiian flavor, particularly when served alongside tropical fruits or braised in something like pineapple juice or mango nectar. Teriyaki marinades and glazes are also popular, as are more simple preparations. Most cooks agree that the fish is delicious with little more than a drawn butter glaze and a squirt or two of lemon juice.
Grilling is one of the most popular ways to prepare this fish, but broiling, baking, and even frying can be done with great success. The fillets’ tender flakiness also makes them an ideal addition to dishes like ceviche, a sort of cold — and often raw — shredded fish salad, or they can be used in the filling for things like fish tacos and gourmet fish sandwiches.
Medical professionals all over the world often recommend fish as a part of a healthy diet, and mahi-mahi is no exception. Fillets are rich in omega-3 fatty acids, well known for being “good” fats that can help do things like lower overall blood pressure and improve cardiovascular strength. The fish tends to be low in fat but rich in vitamins and minerals, like calcium, iron, and potassium. Eating the fish raw is usually discouraged because of the risk of bacterial infection, but as long as the fillets are very fresh and have been well cleaned, there is rarely any problem. Just the same, most food experts recommend cooking it until the fillets reach an internal temperature of at least 145°F (63°C).
Life in the Wild
Known scientifically as Coryphaena hippurus, mahi-mahi is a somewhat large fish known for its fighting ability and strength. Most are capable of swimming great distances in the open ocean, which probably accounts for the species’ wide geographic dispersal. Early Hawaiian fishermen named the fish in honor of how very difficult they were to catch — most early reports describe men struggling to capture and kill the animals. This made them a prized delicacy.
Mahi-mahi are generally viewed as a very attractive fish. Their scales are usually a combination of gold, blue, and green that reflect sunlight in shallow waters and can be quite striking. Both males and females have a somewhat flattened and squared-off head, though the males do tend to have larger foreheads and more protruding eyes than their female counterparts. The typical specimen weighs about 20 pounds (9.07 kg), although some can be quite a bit larger, especially the males — a number of reports claim that people have made catches weighing over 50 pounds (22.68 kg).
The fish have an average life expectancy of about four years, and their diet is made up primarily of small fish and crustaceans. They’re often near top of the aquatic food chain but are hunted regularly by sharks and other large sea life. In modern times, their numbers have been significantly depleted by the commercial fishing industry.
Controversy and Confusion About Sourcing
Until recently, mahi-mahi were frequently called “dolphin fish,” likely because of how often they can be seen swimming alongside dolphin pods and using similar migration paths. The two have nothing in common other than their habitat, however, and the name has caused a lot of people confusion. Dolphins are mammals, not fish, and are a protected species in most places.
There is a lot of controversy in the commercial fishing industry when it comes to fishing near dolphin pods, as the mammals can get caught in fishing nets or be trapped accidentally. Fishing laws in the U.S. and most of Europe prohibit operations that endanger dolphins, but these practices are not always respected around the world. Stores and restaurants have largely stopped associating mahi-mahi with dolphins to avoid consumer confusion about how the fish are sourced or what they really are, and many also have rules and best practices that their suppliers must follow to ensure that no dolphins are harmed when the fish are caught.