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Mahi-Mahi Fish Fillet

RM38.00 RM32.00

Mahi-mahi have compressed bodies and a single long-based dorsal fin extending from the head almost to the tail.
mahi-mahi is a great choice for people who looking for a lean, healthy fish that is not too fishy. Best served as a steak or a fillet.

鯕鳅科(Coryphaenidae)鬼头刀属(Coryphaena)两种鱼类的统称。称作鬼头刀(C. hippuras, 亦称万鱼、飞乌虎或普通鯕鳅)的食用和垂钓鱼,在夏威夷叫作mahimahi,有时在西班牙语中亦称麻哈脂鲤(dorado)。

50 in stock

Description

Description

What Is Mahi-Mahi Fish ?

Mahi-mahi have compressed bodies and a single long-based dorsal fin extending from the head almost to the tail. Mature males have prominent foreheads protruding well above the body proper. Females have a rounded head. Their caudal fins and anal fins are sharply concave. They are distinguished by dazzling colors – golden on the sides, and bright blues and greens on the sides and back. The pectoral fins of the mahi-mahi are iridescent blue. The flank is broad and golden. Out of the water, the fish often change color, going though several hues before finally fading to a muted yellow-grey upon death.

Mahi-mahi can live up to five years, although they seldom exceed four. Females are usually smaller than males. Catches typically are 7 to 13 kg (15 to 29 lb) and a meter in length.

Mahi-mahi are among the fastest-growing of fish. They spawn in warm ocean currents throughout much of the year, and their young are commonly found in rafts of Sargassum weeds. Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton and crustaceans.

mahi-mahi fish

鯕鳅科(Coryphaenidae)鬼头刀属(Coryphaena)两种鱼类的统称。称作鬼头刀(C. hippuras, 亦称万鱼、飞乌虎或普通鯕鳅)的食用和垂钓鱼,在夏威夷叫作mahimahi.

身长可达1.5公尺(5呎),体重可达30公斤(66磅),头部钝圆,体呈锥形,尾细长呈叉状。色彩鲜艳的鱼体为亮蓝色和绿色,两侧是大片不规则的金黄色。鬼头刀被捕获带出水面时,这些动人的色彩仍很亮丽,但死后体色即消褪。分布于热带和暖温带水域,一般肉食性,独自或成群生活,以小型鱼类和无脊椎动物为食。本科的另一成员是体型较小的棘鯕鳅(C. equiselis)。

鱼体延长侧扁,以前部为最高处,雄鱼头顶部隆起形成一头饰;侧腺在胸鳍上方弯曲呈三角形,体有闪光呈绿褐色,腹部淡黄色散布青色小点,雌鱼全身呈蓝青色,背鳍软条58至66枚;臂鳍软条25至31枚;脊椎骨31个,体长可达2.1公尺。

Why Mahi-Mahi Fish Fillet ?

Mahi-Mahi fish fillet is a lean fairly firmed meat with a sweet and mild to moderate flavor. The dark portions you may find on a fillet can be trimmed away to produce a much milder flavor.

Raw mahi-mahi fish fillet will be pinkish to a grayish white, the cooked meat will be off-white with large, moist flakes.

Mahi-Mahi fish fillet is great for grilling and remain moist if you do not overcook it. You can grill the mahi with the skin on or off, I prefer to remove the skin and the darker meat portions first. It adapts well to many seasonings and can even be blackened.

If you’re looking for a lean, healthy fish that’s not too fishy mahi-mahi may be a great choice. At just 145 calories per six-ounce serving, mahi-mahi contains 31 grams of protein and one gram of fat. And because they are a fast-growing fish with a relatively short life cycle of about four to five years, mahi-mahi tend to be lower in mercury and other potentially harmful substances than some slow-growing fish that have longer environmental exposure.

Mahi-mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh—which starts off pinkish but turns white as it cooks—is very lean but also quite moist and flavorful.

为何选择鬼头刀鱼片?

鬼头刀鱼片是一种肉质细腻,口感温和,适中的肉类。生鱼片呈粉红色,呈灰白色,熟肉将呈现灰白色。

鬼头刀鱼片非常适合烧烤,如果煮不熟,它会保持湿润。 在烧烤时,你可以选择去掉鱼皮或不。我喜欢首先去掉鱼皮和黑肉。这样吃起来,味道更鲜美。 它适应很多调味料,烹煮起来也很容易。

如果你正在寻找一个比较健康的鱼,味道不是太腥; 那鬼刀鱼是一个很好的选择。 每六盎司份量只有145卡路里,含有31克蛋白质和一克脂肪。 由于它是一种快速生长的鱼类,生命周期相对较短,大约有四到五年的时间,与一些生长缓慢的鱼类相比,潜在有害物质的含量往往较低。

Mahi-Mahi Fish Living Environment

Mahi mahi often gather in large schools attracted to floating objects such as logs and buoys where they find smaller fish to feed on. They are surface feeders and are found throughout the Pacific and tropical waters world wide. Hawaiian Mahimahi is regarded as some of the highest quality in the world with fish over 15 pounds in size being preferred. Their flesh is white, firm, sweeter than Ono, and delicious when saut’ed, baked, broiled, or fried.

生活习性

本鱼栖息在海洋表层,从表层至水深10公尺。喜群集于阴影流木、浮藻区,书行性。属肉食性,以飞鱼 、沙丁鱼或其他鱼类为食。系暖水性大洋中上层鱼类。

How to Fillet Mahi-Mahi?

Mahi-Mahi Fish Fillet Recipe With Lemon-Dill Sauce

mahi mahi fish fillet with lemon dill sauce
  • 25 mins

  • Prep: 10 mins,

  • Cook: 15 mins

  • Yield: 4 Servings

Mahi mahi is an excellent fish and, though you may have had it in restaurants, it’s as easy as any other fish to cook at home. In this recipe, mahi mahi fillets are seared on the stovetop, finished under the broiler, and flavored with a light lemon-dill sauce. It’s a quick and simple way to enjoy this particular fish.

Mahi mahi is also known as dorado and dolphinfish, but don’t worry, it is definitely not Flipper! Even though mahi mahi is sometimes labeled “dolphin,” it’s not a mammal. It most definitely is a fish with a mild, sweet flesh that starts off pinkish and medium-firm when raw. It turns white, tender, and moist when cooked. It is a firm-fleshed, moderately fat fish with a flavor just a bit stronger than mild whitefish.

What You’ll Need

  • 4 (6-ounce) fillets mahi mahi

  • Seasoning:

  • 2 teaspoons olive oil

  • 1 pinch salt (Kosher)

  • 1 dash garlic powder

  • 1 dash onion powder

  • 1 dash dill weed (dried)

  • 1 dash lemon pepper

  • 1 dash paprika (sweet Hungarian)

  • To Cook the Mahi Mahi:

  • 1 tablespoon olive oil

  • 2 tablespoons butter (divided)

  • 1/2 cup white wine (sweet wine or fish or chicken broth)

  • 1 lemon (1/2 juiced, reserve ​the other half for garnish)

  • 1/2 teaspoon mustard (honey)

  • 1 pinch dill weed (dried)

How to Make It

  1. Rub each mahi-mahi fish fillet with olive oil, then sprinkle both sides of the fish with each of the seasonings.

  2. Heat broiler on high.

  3. Place a large, heavy, oven-proof skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 1 tablespoon butter, swirling to combine and coat the pan.

  4. Sear fillets until golden brown on one side only. Remove to a platter.

  5. Add wine, lemon juice, honey mustard, and dill to the hot skillet. Whisk, scraping up any browned bits, and cook until the liquid is slightly reduced and thickened. Whisk in the remaining tablespoon of butter.

  6. Return fish to the skillet, uncooked side up. Place under the broiler 6 inches from the heat. Broil 8 to 10 minutes, depending on the thickness of the fish.

  7. Serve with pan sauce and garnish with lemon slices, if desired.

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