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Mahimahi (Coryphaenamahimahi Hippurus)

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Mahimahi (Coryphaenamahimahi Hippurus) mahimahi (CoryphaenaMahimahi hippurus) Mahimahi is the Hawaiian of Hawaii’s commercial landings Quality name that has become the common of mahimahi. Trollers catch nearly market name for this fish. It is also 40% of the landings. Schools of ma- Fresh mahimahi has a shelf life of known as dorado or dolphin (the himahi are common around flotsam 10 days if properly cared for. The fish, not the mammal) in other parts drifting at sea and near fish aggre- fish caught by trolling are only one of the country. When a mahimahi gation buoys. or two days on ice when landed and are typically fresher than the ma- takes the hook, its colors are bril- Although mahimahi have been liant blue and silver dappled with himahi caught by longline boats on raised successfully in tanks from extended trips. yellow. These fade quickly when the eggs to adults, the high cost has fish dies. made commercial aquaculture un- The first external evidence of de- Seasonality & How feasible to date. terioration in a whole mahimahi is They Are Caught softening and fading of bright skin Distribution: colors. In a dressed fish, discolor- Availability and Seasonality: The popularity of fresh mahimahi ation of the flesh exposed around Locally-caught mahimahi is avail- in the tourist industry and with resi- the collar bone would indicate a loss able most of the year, with peak dents has created a steady demand of quality. Mahimahi retains better catches usually March to May and for this fish and consistently good quality if it is not filleted until short- from September to November. Most prices. Troll-caught mahimahi is ly before use. of the fish are between 8 and 25 marketed through the Honolulu fish Product Forms and Yields: pounds, but larger fish are caught by auction, through intermediary buy- trollers. ers on all major islands, and directly Local Hawaii mahimahi is market- ed as fresh, gilled & gutted fish and Fishing Methods: to restaurants. The longline catch is sold primarily through the Honolulu fillets. Most are purchased by up- Longline vessels harvest about 60% fish auction. scale restaurants in Hawaii and on the mainland. Instead, large imports of frozen and preparations. However, care should The preferred market size of ma- fresh mahimahi be taken not to overcook mahimahi. himahi is over 15 pounds in body and Latin America have made low- budget mahimahi dinners feasible and no longer. for such establishments. The fresh Better yield can be recovered from and frozen products each have sepa- rate niches, with little overlap. Historical Note from males (with larger heads). The Color, Taste, Texture: quality of fresh Hawaii mahimahi is scale restaurant market than Ha- Mahimahi is thin-skinned with waii’s fresh mahimahi. Among distinct from imported fresh and es- - pecially frozen mahimahi. Hawaii’s visitors, mahimahi has assumed the position of the State’s The bulk of the fast-food and gen- When mahimahi is cooked, it turns eral public restaurants in Hawaii white. and the mainland market cannot Preparations: afford to put high-priced, fresh ma- himahi from Hawaii on their menus. Mahimahi is ideal for a variety of Hawaii Seafood Council Acknowledgement: produced with support from NOAA www.hawaii-seafood.org.
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