Mahimahi (Dolphinfish)
Coryphaena hippurus

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Hawaiian for “strong-strong” (in reference to its great strength as a swimmer), mahi often goes by other names, such as dorado in Latin America and dolphin or dolphinfish in the southeastern U.S. But don’t be fooled by its Hawaiian roots; mahi is found globally in tropical and subtropical waters and is available fresh from many sources, within and outside the U.S.

One of the largest fisheries for mahi is off Ecuador, with small-boat, hand-line fishermen landing 25 million pounds in a good year. The U.S. has a relatively small mahi fishery that produces about two million pounds a year, two-thirds of which is caught by Hawaiian fishermen.

The best—and most expensive—mahi comes from the Hawaii troll fishery, which has less environmental impact than mahi hook-and-line fisheries. While most of these fish are sold to high-end restaurants in Hawaii, a limited amount is “exported” to the mainland.

Mahi is a mild, sweet-tasting fish that is very popular in restaurants throughout the U.S.

CONSERVATION NOTES

Mahi populations are believed to be stable and healthy due to their fast growth rate, high reproductive capacity, and reproductive maturity beginning at six months. During spawning, female mahi can produce a quarter-million eggs or more.

Mahi is caught off the mainland U.S. coast by pole/troll conducted by small boats in directed fisheries, or in recreational fisheries that have minimal bycatch. The Hawai’ian mahi fishery is split between pole/troll caught and longline (mostly directed at swordfish). The Hawai’ian fleet has low bycatch of sea turtles and seabirds and requires landing of non-target fish species, a requirement that improves monitoring of bycatch .

Significant amounts of mahi are also caught in international waters as bycatch in tuna and swordfish longline fisheries, as well as in tuna purse seine fisheries. These fisheries are responsible for high levels of bycatch of many non-target species.

Mahi appears to be able to withstand a fair amount of fishing pressure; however, mahi is highly migratory and there are no current, long-term stock assessments for the species. With the exception of the U.S. South Atlantic fishery, where a plan has been developed, there are no fishery management plans for mahi anywhere in the world, suggesting that overfishing could be a problem in the future.

IN SEASON

• Available year-round
• Caribbean and Gulf of Mexico supply is most plentiful from April through August
• Central and South American fisheries run November through March
• The Hawaiian troll fishery runs from March- May and September- November

PRODUCT FORM

FRESH:

• Whole
• Fillets
• Headed and gutted

FROZEN:

• Fillets

BUYING TIPS

• Look for brightly colored skin when buying mahi; if color has faded to a dull gray, the fish is past its prime. If you’re buying fillets, high-quality meat will still have a pinkish hue.
• When buying fresh mahi, it’s best to buy headed and gutted fish for maximum shelf life.
• The best deals on mahi are available in the late fall and early winter when catches off Ecuador and Costa Rica are at their peak.
• Mahi can be a tasty substitute for overfished species such as snapper and grouper.