Dolphinfish

The mahi-mahi, also known as the common dolphinfish (Coryphaena hippurus), is a surface-dwelling ray-finned fish prevalent in offshore temperate, tropical, and subtropical waters globally. Often referred to as dorado (distinct from Salminus brasiliensis, a freshwater species) or dolphin (differentiated from the marine mammal), it belongs to the family Coryphaenidae, alongside the pompano dolphinfish. Prominent habitats include the 🌊 Gulf of Mexico, 🇨🇷 Costa Rica, Hawaii (🇺🇸 United States), and the 🌊 Indian Ocean.

The term "mahi-mahi" originates from the Hawaiian language, meaning 'very strong', through reduplication. In Persian, "mahi" (ماهی) translates to 'fish', though the term here refers specifically to the Hawaiian context. Although sometimes labeled as the common dolphinfish, the designation "dolphin" can be misleading, as mahi-mahi is not closely related to dolphins. In various regions of the Pacific and on the English-speaking coast of 🇿🇦 South Africa, it is commonly known by its Spanish name, dorado. In Malta, it is called lampuka, while in 🇮🇩 Indonesian it is referred to as ikan lemadang. The genus was named by Carl Linnaeus in 1758, derived from the Greek word κορυφή (koryphe), meaning 'top' or 'apex'. Synonyms for this species include Coryphaena argyrurus, Coryphaena chrysurus, and Coryphaena dolfyn.

Mahi-mahi are characterized by their compressed bodies and a singular long dorsal fin extending from the head almost to the tail. Mature males exhibit prominent foreheads that grow with age and protrude above the streamlined body. This feature is sexually dimorphic, as females have rounded heads. The caudal and anal fins are notably concave, and their coloration is vibrant, with golden sides and bright blue and green hues on the back. The pectoral fins display an iridescent blue, with the flank being broad and golden. Post-capture, the fish undergo a color transformation, turning various shades before settling into a muted yellow-grey.

Typically living up to five years, though often less, mahi-mahi grow rapidly, with weights usually between 7 to 13 kg (15 to 29 lb) and lengths around one meter. Specimens over 18 kg (40 lb) are considered exceptional. They spawn prolifically in warm ocean currents, with young fish frequently encountered in Sargassum weed rafts. Mahi-mahi are carnivorous, preying on flying fish, crabs, squid, mackerel, and other small fish, and are known for achieving speeds up to 50 knots (92.6 km/h, 57.5 mph).

Sexual maturity is reached within the first year, typically between 4-5 months, with spawning occurring at a body length of about 20 cm (7.9 in). Females spawn multiple times annually, producing 80,000 to 1,000,000 eggs per spawning event. Broad geographic distribution, coupled with their rapid growth and reproductive capabilities, contributes to the sustainable populations observed worldwide.

Highly prized for both sport fishing and commercial markets, mahi-mahi are found in a multitude of locations, including the 🌊 Caribbean Sea, the coasts of the Americas, the 🌊 Gulf of Mexico, the 🌊 Indian Ocean, and beyond. The 🇺🇸 United States, Caribbean nations, and several European countries are significant consumers, as well as 🇦🇺 Australia, 🇯🇵 Japan, and Hawaii.

Fishing for mahi-mahi has evolved from being incidental bycatch to a targeted industry. In 🇵🇫 French Polynesia, specialized boats called poti marara are used for harpooning these fish. The boats are V-shaped, motorized, and designed for agility and speed, allowing fishermen to hunt efficiently.

Sustainability ratings for mahi-mahi vary depending on the fishing method. The Monterey Bay Aquarium recommends choosing US Atlantic-caught mahi-mahi as environmentally favorable, and advises caution with imported long-line harvested fish. Mahi-mahi have moderate mercury content, advising consumption of up to six servings per month.

Caution is advised regarding food safety, as mahi-mahi can be vectors for Ciguatera fish poisoning due to toxin accumulation in their flesh from consuming certain algae. Additionally, improper handling can lead to histamine production, causing scombroid food poisoning, with symptoms including flushing, headache, and gastrointestinal distress.

Understanding and adherence to sustainable practices, proper handling, and preparation ensure that mahi-mahi remains a valuable and safe resource for consumers worldwide.