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Mahimahi fish are popular in Hawaiian cooking. The fish have golden skin; a whole fish can weigh 5 to 25 pounds (2 to 11 kg.)

Each fish has dark meat and light meat. When cooked, the flesh is flaky and mild.

Filets are cut about 1 1/2 inches thick (4 cm.)

Mahimahi used to be called "dolphin fish" in English, though it had absolutely no relation to dolphin at all (a dolphin, of course, not even being a fish.) The name kept people from buying this fish, so it's now being sold under its Hawaiian name, which means "strong strong", referring to its swimming abilities.

Mahimahi are also found off the Pacific Coast of Latin America from Peru to Costa Rica, where they are called "Dorado", owing to their golden skin.

Cooking Tips

You can cook Mahimahi with the skin on, but remove the skin before eating because it is tough. The flesh remains moist when cooked.

For cooking times, see main entry for fish.


Anchovy; Blue Fish; Bombay Duck; Caviar; Eels; Fish and Chips; Fish and Seafood Dishes; Fish Fumet; Fish Plank / Plank Cooking; Fish Sauces; Fish Slice; Fish Stock; Fish Worms; Fish; Fugu; Grey Mullet; Lutefisk; Mahimahi; Mola Mola; Perch; Pink Fish; Poaching; Safe Cooking Temperatures; Sardines; Smoking; Sole; Swordfish; Vesiga; White Fish; White Seabream; Yellowtail Jack; Yellowtail Rockfish; Yellowtail Snapper; Zander

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Also called:

Coryphaena hipparus (Scientific Name); Dorado (Spanish)


Oulton, Randal. "Mahimahi." CooksInfo.com. Published 16 January 2004; revised 01 August 2005. Web. Accessed 03/23/2018. <http://www.cooksinfo.com/mahimahi>.

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