SUSTAINABILITYĬurrent status: Hawaii mahimahi are being fished sustainably. Click here for nutritional labels and claims.Ĭlick here to download a two-page description of this species. Hawaii Mahimahi also provides about 400 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish. It is rich in niacin, vitamin B12, phosphorus, and selenium. It is also low in saturated fat and low in sodium. Hawaii Mahimahi is an excellent source of healthy, extra lean protein. It should be cooked until it flakes and no longer. However, care should be taken not to overcook mahimahi. Mahimahi is ideal for a variety of preparations. Suggested Preparations: Grilled, Broiled, Sautéed, Tempura SEASONALITYĪlthough available most of the year, mahimahi catches in Hawaii usually peak in March-May and September-November. However, mahimahi are also caught by trollers using lures and baits. Longline boats harvest most of the mahimahi catch in Hawaii. FISHING METHODĪll Hawaii mahimahi are line-caught. Among visitors, is one of the State’s best known fish. No fish is better known in the up-scale restaurant market than Hawaii’s fresh Mahimahi, which has become synonymous with tourism. Commercial Mahimahi landings in Hawaii are made by trollers and longliners. Mahimahi over 15 pounds in body weight is the preferred market size. Most of the fish are between 8 and 25 pounds, but larger fish are caught by trollers. The supply of locally caught Mahimahi is limited and seasonal considering the high demand for this species. Local Mahimahi is superior in quality to the available substitutes - lower-priced fresh mahimahi from Latin America and imported frozen fillets from Taiwan and Latin America. Hawaii’s Mahimahi is a highly-regarded product which is best eaten when fresh. It has a delicate flavor that is almost sweet. Mahimahi is thin-skinned with firm, light pink flesh. When a mahimahi takes the hook, its colors are brilliant blue and silver dappled with yellow. The Hawaiian name Mahimahi has become the common name for this fish in the U.S.
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