Fish

Marlin

Marlin is a large billfish (blue, striped, black, and related Makaira and Kajikia species) with dense, meaty flesh closer to tuna or swordfish than to flaky white fish. Colour runs pink to deep red depending on species and cut; flavour is mild-meaty when fresh and can turn dry if cooked past medium. Thick steaks and loins are the usual market forms after sport or commercial landings. Grill or sear hot and brief, serve rare to medium for juiciness, or cure and smoke where local custom allows. Pacific and Atlantic tropical fisheries supply most food fish; conservation status varies sharply by stock, so legal source and species identification matter. Avoid fish with brown edges, soft texture, or ammonia smell—large pelagics spoil from the bone outward if icing is poor.