Pacific Mahimahi

The population level is unknown, but management measures are in place.

Overfishing status is unknown, but management measures are in place.

Regulations are in place to minimize bycatch in the tuna and swordfish fisheries that incidentally catch the most commercially available mahimahi.

Mahimahi has a sweet, mild flavor. For a milder flavor, trim away the darker portions of the meat.

Mahimahi is lean and fairly firm with large, moist flakes.

The raw flesh is pinkish to grayish-white, although along the lateral line the flesh is dark. When cooked, the meat is off-white.

Mahimahi is low in saturated fat and is a good source of vitamin B12, phosphorus, potassium, protein, niacin, vitamin B6, and selenium.