Mahi Mahi: A Fish To Nice called twice

If you can be your first reaction ever a character in a fish market, the "Fresh Dolphin" says, look to grab pinball in horror at the idea of networks. But there is no reason for alarm. In fact, it could lead to pull the grill!

Although colorful Mahi Mahi times the "Dolphin" tag is seen, is largely a fish, and has nothing to do with the dolphins and porpoises are not fish, but to do the air-breathing marine mammals.

But when called Dolphin or Mahi Mahi (Dolphin fish or Dorado or), call it delicious! Mahi mahi is a versatile fish that gives very good results with any cooking method. The sweet, sweet flesh - pink boots, but white is cooking - it's very thin, but also very moist and delicious.

In addition to its culinary qualities are Mahi Mahi popular fishing game for the powerful and dramatic battle when they joined, which often break through the water to 50 mph at speeds up began. In fact, "Mahi" the Hawaiian word for "strong" so that the "mahi-mahi" is an important key, as it can be daunting.

Mahi Mahi around the world live in the warm southern waters and are fast growing, reaching market size in the first year. But it is not yet finished. Angler catch regular 20 and 30 guns, with some tipping the scales even larger: the records of the Florida State Mahi Mahi was about 77 pounds!

One of my favorite ways to prepare Mahi Mahi brushed with Chimichurri Sauce and BBQ house, but can be grilled, fried in the pan, he steamed spears, and much more. Cut into strips and beaten, he even has a delicious tempura. Try it. Every recipe that calls for tilapia or catfish and you are in for a treat

So let's Mahi Mahi next time in the market for fish are trying. Happi Happi you have!

Flavor and texture profile:

• Soft and sweet. Medium oil company; offers cooking.

What to look for in the store:

• Mahi Mahi should never smell fishy or soft. Look, fillets or steaks with a cool wet spring, almost neutral taste.
• Mahi Mahi, either fresh or frozen, is pink with red / spots and occasional streaks of light brown or bluish.
• To avoid fish with a matte color or dark brown areas (especially at the edges), as this show the age and the beginnings of deterioration. The red lines of blood or dark spots are fine, but must be cut before cooking for a milder flavor.
• The skin should be moist-looking and shiny, not dry and lifeless. Skin color can vary from silver to dark gray with small black spots and yellow or golden stripes.

Handling and Storage:

• Most bone Mahi Mahi, no, but you can not find is likely to be large and long. They can be cut, but it is much easier (and less harmful to the network) only remove after cooking.
• The cost can be kept fixed Mahi Mahi wrapped in the coldest part of the refrigerator for 3-4 days. Mahi Mahi freezes well and will keep for several months if well wrapped and bagged.

Preparation:

• Mahi Mahi is a lean fish, so be careful not to burn or dry out. Depending on the thickness, need only 3-4 minutes per side to cook through.
• Makes the skin, whether it is the intention of the fillets of grilled mahi-mahi, and which is better to stay together while cooking. Cook skin side down in a moderately hot grill and place carefully. For fillets without skin, with a flat grill basket.

Nutrition, safety and sustainability:

• Mahi Mahi is a good source of lean protein with only 145 calories per serving, 6-ounce, 31 grams of protein and 1 gram of fat.
• Because they are fast growing fish with a relatively short life cycle (4-5 years), Mahi Mahi tend to have less mercury and other potentially harmful substances in certain slow-growing fish have considered more environmental exposure.
• Troll-caught and rod and reel caught Mahi Mahi, especially those of Hawaii and the American Pacific coast, are considered to be a good option. Long Line Mahi Mahi caught a less desirable option (by-catch) and should be avoided.