Fresh Hawaiian Mahi Mahi, Wild Caught!
Product Description
Fresh Wild Caught Hawaiian Mahi Mahi
ALL ABOUT MAHI MAHI
Our mahi mahi comes from the pristine waters of Hawaii. A sportfishing prize, mahi puts on a dazzling display of acrobatics when hooked. Its skin is a brilliant silver blue streaked with yellow and ranges in size from 10 to 40 pounds. Mahi is available year-round. The meat is tender-firm with large, moist flakes, and has a sweet, mildly pronounced flavor. It is a lean fish with less than 1 percent fat.
For most cooking methods, leave the skin on - it helps keep the fish intact and it is best when slightly undersone.
To bake, use a piquant creamy sauce or topping or oven-brown them.
To barbeque, place steaks skin side down on a greased grill and use direct heat. For a large whole loin, line the skin side with foil and grill using indirect heat.
Mahi is excellennt pan-poached, foil-steamed or steamed Chinese style.
To make a quick topping for hot cooked mahi, brown sliced mushrooms in butter or margarine, pour in a little dry white wine, or lime or lemon juice and stir until the liquid is reduced by half. Or try a browned butter sauce with basil or garlic.
ALL ABOUT MAHI MAHI
Our mahi mahi comes from the pristine waters of Hawaii. A sportfishing prize, mahi puts on a dazzling display of acrobatics when hooked. Its skin is a brilliant silver blue streaked with yellow and ranges in size from 10 to 40 pounds. Mahi is available year-round. The meat is tender-firm with large, moist flakes, and has a sweet, mildly pronounced flavor. It is a lean fish with less than 1 percent fat.
For most cooking methods, leave the skin on - it helps keep the fish intact and it is best when slightly undersone.
To bake, use a piquant creamy sauce or topping or oven-brown them.
To barbeque, place steaks skin side down on a greased grill and use direct heat. For a large whole loin, line the skin side with foil and grill using indirect heat.
Mahi is excellennt pan-poached, foil-steamed or steamed Chinese style.
To make a quick topping for hot cooked mahi, brown sliced mushrooms in butter or margarine, pour in a little dry white wine, or lime or lemon juice and stir until the liquid is reduced by half. Or try a browned butter sauce with basil or garlic.
