Each fish has dark meat and light meat. When cooked, the flesh is flaky and mild.
Filets are cut about 1 ½ 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.
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.