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MAHI -MAHI
Not the mammalian porpoise or dolphin, the dolphin fish sold commercially as mahi-mahi is common off Hawaii and in the gulf of Mexico as well as in the Atlantic from Florida to New York. A beautiful fish, the dolphin fish has green and gold flanks that light up with a rainbow of iridescent colors, then fades to gray when the fish dies. For prime quality meat, tails are cut off immediately after being caught and the fish are bled before icing. Mahi has earned the reputation of being one of the best eating fin fish on the market. The meat is firm and light pink when raw. It turns white when cooked and has a delicate sweet flavor with large moist flakes.
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