Mahi Mahi

Mahi Mahi is a type of sweet tasting, ray-finned fish which survives in the tropical and sub-tropical waters worldwide. This fish is alternatively known by names like lampuka, lampuga, calitos, raking, Dorado or maverikos, and dolphinfish. However, its name often leads to the confusion of it being a dolphin, which is not true as dolphin is a mammal. 

This fish is typically found in the areas of the South Pacific, the Caribbean, and the South East Asia. It is generally preferred for its sweet taste, white flesh and short maturation period. This fish has gained high popularity in recent years because a single fish can weigh 20 pounds and can become larger.

Etymology
Its name is derived from the Hawaiian language and it is often spelled as mahi-mahi, mahimahi, etc. The name of the fish translates to "strong" which signifies its fighting ability and survival instincts. Their fighting ability attracts lots of sports fisherman across the world.

Buying Tips
The fresh mahi mahi emanate good smell and its flesh slightly gives in when pressed with fingers. After few moments, the fish springs back to shape. Translucent and moist fish fillets are ideal to cook.

The fish is sold in the form of steaks or fillets and are available both frozen and fresh.

Tasting
The fish tastes less fishy than any other known fish and is prized highly due to its exceptional taste in the US, Caribbean countries and Japan. The fish is used as a good substitute for swordfish in recipes which demand the same. Mahi Mahi is added to fish tacos and ceviche and is served after seasoning with lemon juice or lime which helps to bring out its best flavor. 

Preparation Methods
The secret to lampuka cooking is to abstain from overcooking it. The fillets are strong and moist with sweet mild flavor.  Following are some of the common methods of preparing this fish.

• Frying – The fish is cleaned by rinsing and then dried before dredging in the mixture of seasonings and flour. The fish is then deep fried in the skillet for about 2 to 10 minutes until it becomes opaque and its center turns moist.
• Baking – The fish is cleaned by rinsing and then dried. The fillets are brushed with oil or butter or sometimes marinated in the mixture consisting of ingredients like spices, herbs, liquids, and vegetables. The oven is preheated to 400°F (200°C) prior to baking.
• Broiling – The fish is kept on a baking tray over a broiler and cooked until its center becomes moist and flesh, becomes soft and can be easily flaked. It will take about 6 to 10 minutes for cooking each fish depending on its size.
• Poaching – The fish is simmered in a liquid containing herbs, broth, water and spices until it becomes moist and opaque. The fish is cooked for about 8 minutes per inch of thickness.
• Grilling – The mahi mahi fillets are placed directly on the grill greased with oil or butter and the same is placed over the fire or coal oven. The fillet is basted with marinade, oil or butter during the cooking time to bring out its best flavors. The large fillets are placed with their skin side facing downwards and are cooked until they become opaque and moist in the center. It requires about 6 to 8 minutes for cooking a fish which is lesser than 1 inch thick and about 10 to 15 minutes for fish which takes more than 10 to 15 minutes for cooking.  The skin is kept intact during the grilling to hold the flesh together.
• Steaming – The fish is steamed in a broth containing spices and vegetables for about 10 to 15 minutes depending on its size and thickness.

Mahi Mahi Recipes

• Mahi –Mahi Amandine – This dish is prepared in almond based preparation. The fillets are marinated in a paste containing almonds, lemon juice, and spices and broiled in a pan. The dish is served with butter sauce.
• Broiled Dolphin with Tangy Sauce – A fish preparation where Dorado fillets are marinated in a paste and cooked in a lightly oiled broiler.
• Curried Dorado – The skinned fish fillets are cooked in the mixture of spices like ginger, curry powder, tomatoes, salt and garlic. The fish is served after flavoring with herbs like parsley.
• Dorado in Fennel Sauce – This preparation is made by baking the fish fillets in a mixture of spices and other ingredients. The onions are fried with spices and then baked with the fillets in an oven.
• Cajun Maple Dorado – This is the special fish preparation consistinf of maple syrup and Cajun seasoning. Garlic powder is another ingredient added to the mixture. The ingredients are combined and spooned over fish fillets before sautéing them. The preparation is best served over rice. The fish is sometimes marinated for few hours to entrench its best flavors.

Storage
For best results, the fish is always stored under refrigeration. It is advisable to clean the fish, rinse it and dry it prior to storage. The fish will deteriorate if allowed to remain in its own juices. It is better to place it on a cake rack which should be kept immersed in water containing ice. The mahi mahi is wrapped nicely and kept in the coldest part of the refrigerator. It can remain fresh for about 2 days. It is thawed by leaving under running cold water or by changing the place within refrigerator.

Food Safety Concerns
The fish is vulnerable to ciguatera poisoning. Ciguatera is a type of foodborne illness which is caused by eating fishes that survive in the reef. Their flesh is sometimes contaminated with the toxins generated by algae surviving in the subtropical and tropical waters.

Nutrition
A 4 ounce portion of mahi mahi packs 100 calories with 18.5 grams of protein, 15 mg of calcium, 1 g total fat, 1.3 grams of iron, 416 mg potassium, 143 mg of phosphorus, 180 IU vitamin A and 88 mg sodium.