Mahi Mahi

Scientific Name: Coryphaena hippurus

Fresh and frozen mahi-mahi is available year-round, although prices fluctuate dramatically. Fresh mahi-mahi is sold as Head-On (usually when caught in the USA), H&G or skin-on fillets, while frozen fish is available as skin-on or skinless boneless fillets. The fish is low in saturated fat and a good source of vitamins B12 and B6, phosphorus, potassium, niacin, and selenium.
When buying fresh mahi, for maximum shelf life, buying H&G mahi-mahi is the best product form. Look for bright skin colors and firm, pinkish meat to identify the highest quality of skin-on mahi fillets. Mahi-mahi has a mild sweet taste, making it popular in American restaurants. It is most abundant in January and February, when the catches off Ecuador and Peru are at their peak. Ecuador, Peru and Taiwan are the leading suppliers of mahi-mahi to the U.S. market.
Industry Sizing 
  • 3 to 5 #
  • 5 to 10 #
  • 10 # +
  • 15 # +
  • 20 # +

Mahi Flavor

Mahi Flavor 2

Expected Fillet Yield

From H&G (average 10# fish): Larger fish have a better fillet rate, smaller ones yield less.

  • To Skin-On Fillet : 68 %
  • To Skin-Off Fillet: 59%

For example, a 150# box with 15 x 10# fish should yield:

102# of skin-on fillet or 88.5# of skin-off fillet

Courtesy of www.Chefs-Resources.com and Pacific Seafood In Mukilteo, WA, professional fishmonger Suzie is giving a training demo on how to [fillet]Mahi mahi from the H&G form.