Fish
Blue Marlin
A tier
Blue marlin is the culinary and sport name covering Makaira nigricans (Atlantic) and Indo-Pacific blue marlin—huge billfish with firm, steak-like flesh used in some tropical markets for grilling and smoking. Eating quality is best from small-to-medium fish handled like tuna; giant trophies are often poor table fish. Grill hot and fast, or smoke for sandwiches. Blue marlin takes jerk seasoning and citrus well. Respect local sale bans and billfish conservation ethics; many chefs refuse marlin on sustainability grounds.
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History
Blue marlin sport fishing boomed in Florida, Caribbean, and Pacific islands.
Some tropical markets sold blue marlin steaks from commercial bycatch.
International management raised concern over blue marlin mortality.
Culinary use of blue marlin stayed niche and often discouraged.