Australian Seafood Specalists
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Mahi Mahi

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pinkish to Greyish White
COOKING METHODS
Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Mahi Mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh – which starts off pinkish but turns white as it cooks – is very lean but also quite moist and flavourful. Mahi Mahi is a mild-flavoured fish that works well with bold flavours. When preparing Mahi Mahi consider the flavours of citrus, garlic or capers. Another excellent method is to include the Mahi in a curry as it will keep its shape well and hold up to strong flavours. Light crisp wines such as Torrontes, Gewurztraminer, Sauvignon Blanc are perfect to accompany Mahi Mahi.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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