The Mahi Mahi are coming, so get ready. It’s that time of year again when these beautiful,
brightly colored, migratory fish make their long journey from the already hot
waters of South America to the cooler, more comfortable climes off the coast of
our southern and mid-Atlantic states.
The fishermen are gearing up and for a few weeks we will see some of the
freshest, tastiest Mahi Mahi available.
I understand it’s easy to get lost in the shadows of
popular, seasonal powerhouses such as wild salmon and halibut, but this East
Coast specialty should not be overlooked, especially considering the savings it
gives at the register. Right now the
bite is on, specifically off the coast of North Carolina in areas such as Cape
Hatteras and Oregon Inlet. Fishermen
there are landing Mahi caught with rod and reel, day-boat operations, ensuring
that fish make it to market not only fresh, but also well handled. We all benefit from fishing operations such
as these. The fish come to market just
hours out of the water and are sustainably managed to boot.
Mahi means “strong” in Hawaiian, which is very appropriate
since they are incredible swimmers with the ability to make trips that are
thousands of miles long. Each summer for
a short window they migrate to our East Coast waters to spawn. Mahi are a very fecund species, reaching sexual
maturity after only a few months and then spawn several times every few weeks
after that. This enables the species to
thrive even under intense fishing pressure.
Mahi meat is firm with large flakes, having a texture
similar to that of chicken thighs. Bite
in and you’ll experience a succulent mouth feel, moist, with citrus notes like
that of clementine, but starchy. With the
fish coming in this fresh, you can use the fillets for ceviche or crudo. The meatiness of the fillets make Mahi perfect
for these applications. It also performs
great on the grill and can hold up to savory or sweet marinades.
Don’t wait too long to get your Mahi on, though, as the
season usually ends abruptly, most often so quickly that it feels like the fish
headed for deeper water overnight.
Expect the fish to be around for a couple more weeks, but after that
it’s over until the fall. One more thing:
Mahi have also gone by the name “dolphin fish.”
Have no worry though, you can eat in good conscience: they’re all fish
and not a bit dolphin.