Fish
Dolphinfish
A tier
Dolphinfish is the traditional English name for Coryphaena hippurus—unrelated to dolphins the mammal—and still appears on scientific and some market labels. Expect the same firm, sweet white-cooking flesh that made mahi famous. The name confuses buyers, which is why mahi-mahi often wins on menus. Cook exactly as mahi: high-heat grill, blackening spice, or citrus marinades. Confirm you are buying fish, not a novelty label. Fresh dolphinfish should never smell fishy-strong; mild ocean sweetness is correct.
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History
European sailors recorded dolphinfish as a vivid open-ocean catch.
US East Coast markets sold dolphinfish under that name before mahi branding.
Marketing shifted many retailers from dolphinfish to mahi-mahi.
Dolphinfish remains the preferred name in some scientific and regional trade.