Scientific Name: Coryphaena hippurus
Fresh & Frozen Mahi-Mahi is available year-round, although prices fluctuate dramatically. Fresh Mahi-Mahi is sold as Head-On (when caught in the USA), H&G, or Skin-On Fillets. 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 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 has a mild, sweet taste, making it a popular choice for 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 supplier of Mahi to the US market.
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 http://www.chefs-resources.com and Pacific Seafood in Mukilteo, WA where professional Fishmonger Suzie gives a demo on how to fillet mahi mahi from the H&G form.