Mahimahi
Mahimahi,
so-baptised in Hawaï, means «strong-strong». It is one of
nature's most colourful fish. It has greenish-blue and silvery skin dappled with yellow on its side and belly, and tinted with irridescent blue, gold and bright green markings that unfortunately fade to dull grey once landed.
The mahimahi has a distinct profile, the male
in particular, with a blunt heavy-looking forehead, similar to that
of the dolphin, the name often used in English, although the two
have nothing else in common.
It can grow as big as 22 kilograms and measure up to 2 metres. The
mahimahi's lean, firm, slightly flaky, white to
light pink flesh is very delicate and almost translucent.
The mahimahi is best eaten very fresh, when its
lean flesh is speckled with little red dots.
You will find fresh or frozen mahimahi fillets in your METRO fishmonger's display.
- Keep in mind that mahimahi deteriorates rapidly if it is left too long in its own juice.
- We recommend that you remove it from its original packaging, rinse under cold water, pat dry, wrap in waxed paper and place in an airtight container in the coldest part of your refrigerator.
- Mahimahi is excellent pan-fried, poached, grilled, oven-baked, or steamed.
- Its firm flesh turns opaque when cooked.
- It is a lean fish, excellent on the barbecue but it should be cooked quickly because, like all other lean fish, it loses moisture rapidly.
- In the islands, mahimahi is often served with lime, coconut milk, macadamia nuts, pineapple and other tropical fruit.
- For those who prefer an Asian touch, a few drops of soya sauce, teriyaki sauce, garlic and ginger will do the trick.
Click here for cooking methods and more useful tips and suggestions !
Mahimahi is a lean fish and, as such, is very
easy to digest. We recommend poaching or steaming if you wish
to maintain the low fat content of the fish.
Like most fish, the mahimahi is an excellent
source of high-quality protein and rich in vitamins A and B12,
niacin, selenium, potassium and vitamin B6.
Fresh fish should be cooked as soon as possible after purchase.
You can test the freshness of mahimahi by pressing
softly on its flesh. It should give a little and quickly spring
back to its original shape.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh mahimahi
|
2 to 3 days
|
4 to 6 months
|
|
Cooked mahimahi
|
1 to 2 days
|
------
|