Mahi-mahi were long known as dolphin fish because they swim alongside boats as dolphins do. To make the fish more acceptable to consumers, they are known by their Hawaiian name, mahi-mahi. They generally live in waters warmer than 68°F with a lifespan of 4 to 5 years.

Between 66 million and 88 million pounds of mahi-mahi are delivered to the global market each year. Mahi-mahi are known for their dazzling colors but when they are removed from the water, the fish often change color among several hues finally fading to a muted yellow-grey upon death.

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Cooking & Handling

Keep mahi-mahi fillets refrigerated for up to 2 days before cooking.

Mahi-mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium.

Poorly handled mahi-mahi can produce histamine, an organic substance that results in scombroid poisoning if eaten. Keep properly refrigerated.

Flavors that work well with mahi-mahi are avocado, butter, garlic, ginger, honey, kiwi, lemon, lime, mango, mustard, onion, oregano, rum scallion, sesame, shallot, soy sauce, teriyaki, thyme and tomato.

Cooking Methods
Bake, Broil, Fry, Grill, Sauté

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Global Supply

brazil	costa rica	ecuador
peru	United States

Seasonal Availability
Fresh available January through November. Frozen available year-round. Mahi-mahi is available most of the year, but catches peak from March to May and September to November.