- Texture: The meat of mahi-mahi is firm and dense, yet tender and moist. It’s often described as flaky, but not as delicate as some other white fish like cod or haddock. This firm texture makes it ideal for grilling, as it holds up well and doesn’t fall apart easily.
- Color: Raw mahi-mahi meat is typically a translucent pinkish to off-white color with occasional darker red or pink areas. When cooked, the flesh turns a beautiful opaque white or beige.
- Flavors: Mahi-mahi has a mild, slightly sweet flavor with subtle undertones that are often compared to a cross between halibut and swordfish. It’s less “fishy” than some other seafood options, making it appealing to a wide range of palates. The mildness allows it to pair well with a variety of marinades, spices, and sauces, ranging from citrusy and tangy to spicy or rich and buttery.
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