Tonight, we’ll be cooking up some mahi-mahi, so let’s talk about this gorgeous and delectable fish. You might have heard of mahi-mahi, but you might not know much about it. Mahi-mahi is one of two members of the Coryphaenidae family, the other one being the pompano dolphinfish (Coryphaena equiselis.)
Speaking of dolphinfish, the most common variety of mahi-mahi, Coryphaena hippurus, is also known as the common dolphinfish. They aren’t dolphins, obviously, because dolphins aren’t fish – they’re mammals. Heck, they don’t even look like dolphins, but the name was applied to them for some reason and it’s stuck. Most folks, though, just market Coryphaena hippurus and Coryphaena equiselis as mahi-mahi, their Pacific name. In Hawaiian, mahi-mahi means “very strong.”
Mahi-mahi are carnivores, feeding on flying fish, crabs, squid, mackerel, and other forage fish. You’ll also occasionally find mahi-mahi feeding on zooplankton or crustaceans, like shrimp, krill, and small lobsters. A mature mahi-mahi can weigh as much as 40 pounds, but typical catches average 15 to 29 pounds. These guys are insanely fast swimmers, reaching speeds as high as 57 miles per hour!
Mahi-mahi can be found all over the world but, for our recipe, we traveled to the island of Maui in beautiful Hawaii. Hawaii is the only state in the U.S. that allows fisherman to sell directly from their boats to restaurants and fish shops. I picked up my fresh mahi-mahi from Fish Market Maui on the west side of the island. Let’s get to cooking this beautiful and delicious fish!