Fish

Atlantic Mahi-Mahi

A tier

Atlantic mahi-mahi covers Coryphaena hippurus from the western and eastern Atlantic and Caribbean—same firm, sweet flesh, often sold into US East Coast and European markets. Colourful whole fish still appear at docks; most consumers see skinless fillets. Quality hinges on rapid bleeding and icing in warm seas. Blacken, grill, or broil with Caribbean seasoning. Atlantic mahi is lean enough that marinades with oil help. Avoid previously frozen fish that has been thawed and held too long—texture turns mealy.