Pacific Mahimahi
Coryphaena hippurus
Also known as Mahi mahi, Dolphinfish, Dorado
Culinary Profile
Mahimahi has a sweet, mild flavor. For a milder flavor, trim away the darker portions of the meat.
Mahimahi is lean and fairly firm with large, moist flakes.
Mahimahi is low in saturated fat and is a good source of vitamin B12, phosphorus, potassium, protein, niacin, vitamin B6, and selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Brightly colored back is an electric greenish blue, lower body is gold or sparkling silver, and sides have a mixture of dark and lights spots. Bright pattern fades almost immediately after mahimahi is harvested. Distinguished from the pompano dolphin by the number of dorsal fin rays and a very wide, square tooth patch on the tongue.
Biology
Pacific mahimahi grow fast, up to 7 feet and 88 pounds. They live up to 5 years. They are capable of reproducing at 4 to 5 months old. They are believed to spawn every 2 to 3 days throughout their entire spawning season (perhaps year-round), releasing 33,000 to 66,000 eggs each time. Pacific mahimahi are top predators that feed in surface waters during the day.
Where They Live
Range Pacific mahimahi are found in the Pacific and Western Pacific and are caught from California to Hawaii and the U.S. Pacific Island territories. Most of the U.S. commercial harvest of Pacific mahimahi comes from Hawaii. Habitat Pacific mahimahi live near the surface in tropical and subtropical waters around the world. They swim together in schools as juveniles, but older fish are usually found alone.
How to Buy & Source
Availability
Year-round.
Source
U.S. wild-caught from Hawaii, California, U.S. Pacific Island territories, and on the high seas.
Commercial Fishery & Harvest
Commercial fishery: U.S. commercial fisheries in the western and central Pacific harvest the majority of U.S. mahimahi. In 2023, commercial landings of Pacific mahimahi harvested from the U.S. Pacific Islands and the West Coast totaled approximately 900,000 pounds and were valued at $3.2 million, according to the NOAA Fisheries commercial fishing landings database . The majority of the catch comes from Hawaii. Gear types, habitat impacts, and bycatch: Most mahimahi are harvested using troll and handlines. Mahimahi may also be caught incidentally in pelagic longline fisheries for tuna and swordfish. The amount of bycatch associated with the mahimahi fishery varies. U.S.
Nutritional Benchmarking Across 111 Species
Where Pacific Mahimahi ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Iron | 1.13 mg | 18 / 111 | 84% |
| Selenium | 36.5 µg | 32 / 106 | 70% |
| Protein | 18.5 g | 57 / 111 | 49% |
| Zinc | 0.46 mg | 61 / 111 | 45% |
| Omega-3 DHA | 88 mg | 85 / 104 | 18% |
| Omega-3 EPA | 20 mg | 96 / 104 | 8% |
| Vitamin B12 | 0.6 µg | 100 / 106 | 6% |
| Phosphorus | 143 mg | 108 / 111 | 3% |
Other Pacific Islands Fisheries
Sustainable species managed out of the same regional fishery council as Pacific Mahimahi.
North Pacific Swordfish
Xiphias gladius
Moist, flavorful, and slightly sweet.
Pacific Albacore Tuna
Thunnus alalunga
Mild, rich taste.
Pacific Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfinand is preferred by sashimi lovers.
Pacific Bluefin Tuna
Thunnus orientalis
Bluefin has a distinctive flavor. With its high fat content, it is especially prized for sushi and sashimi.
Pacific Common Thresher Shark
Alopias vulpinus
Mild flavor.
Pacific Shortfin Mako Shark
Isurus oxyrinchus
Sweet with a full-bodied, meaty taste.
Pacific Skipjack Tuna
Katsuwonus pelamis
Skipjack tuna has the most pronounced taste of all of the tropical tunas.
Pacific Wahoo
Acanthocybium solanderi
Lean and mild.
Pacific Yellowfin Tuna
Thunnus albacares
Yellowfin tuna has a mild, meaty flavor. It’s more flavorful than albacore, but leaner than bluefin.
Striped Marlin
Kajikia audax
Distinctive flavor similar to but more pronounced than swordfish. It is considered the finest eating of all marlin speci…
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Pacific Mahimahi, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Frequently Asked Questions
What does Pacific Mahimahi eat?
Pacific mahimahi grow fast, up to 7 feet and 88 pounds. They live up to 5 years. They are capable of reproducing at 4 to 5 months old. They are believed to spawn every 2 to 3 days throughout their entire spawning season (perhaps year-round), releasing 33,000 to 66,000 eggs each time. Pacific mahimahi are top predators that feed in surface waters during the day.
How should Pacific Mahimahi be cooked?
Pacific Mahimahi has Mahimahi is lean and fairly firm with large, moist flakes. — suited to gentle methods that preserve moisture (poaching, sous-vide, low-heat roasting) as much as high-heat techniques (grilling, searing), depending on thickness of the cut.
What is the texture of Pacific Mahimahi meat?
Mahimahi is lean and fairly firm with large, moist flakes.
How much selenium does Pacific Mahimahi provide?
A 100 g raw serving of Pacific Mahimahi carries 36.5 µg of selenium, about 66% of the 55 µg daily value for adults.
Who manages the Pacific Mahimahi fishery?
NOAA Fisheries and the Pacific Fishery Management Council manage this fishery on the West Coast. Managed under the Fishery Management Plan for U.S. West Coast Fisheries for Highly Migratory Species : Commercial fishermen must have permits and maintain logbooks. Gear restrictions and operational requirements.
Sustainability Story
U.S. wild-caught mahimahi is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
Although the population is not formally assessed and the overfishing and overfished status are unknown, scientists assume mahimahi populations are stable because the species is highly productive and widely distributed throughout the tropical/subtropical Pacific.
Population
The population level is unknown, but management measures are in place.
Fishing Rate
Overfishing status is unknown, but management measures are in place.
Habitat Impacts
Fishing gear used to catch mahimahi rarely contacts the ocean floor and has minimal impacts on habitat.
Bycatch
Regulations are in place to minimize bycatch in the tuna and swordfish fisheries that incidentally catch the most commercially available mahimahi.
Management
NOAA Fisheries and the Pacific Fishery Management Council manage this fishery on the West Coast. Managed under the Fishery Management Plan for U.S. West Coast Fisheries for Highly Migratory Species : Commercial fishermen must have permits and maintain logbooks. Gear restrictions and operational requirements.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 19 values
Energy
Macronutrients
Omega-3 Fatty Acids
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.