Mahi Mahi - Dorado - Dolphinfish - Dolphin

Sustainability / cooking / and flavor

Mahi mahi is considered a sustainable seafood choice due to its fast growth rate, wide distribution, and the way it’s typically harvested. Found in tropical and subtropical waters around the world, mahi mahi matures quickly and reproduces often, making its populations more resilient to fishing pressure. Most commercial mahi mahi is caught using hook-and-line methods, such as longlines or trolling, which tend to have lower bycatch rates compared to more destructive practices like bottom trawling. Additionally, many fisheries that harvest mahi mahi are well-managed and adhere to sustainable quotas, helping maintain healthy stocks. Because of these factors, organizations like the Monterey Bay Aquarium's Seafood Watch often recommend mahi mahi (especially when U.S.-caught) as a responsible choice for eco-conscious consumers.

Mahi mahi, also known as dolphinfish (not to be confused with the mammal dolphin), is a vibrant, firm-textured fish prized for its mild flavor and versatility in the kitchen. Its lean, white flesh has a slightly sweet, clean taste that makes it a favorite among both chefs and home cooks. Mahi mahi holds up well to a variety of cooking methods, including grilling, baking, broiling, searing, and even blackening. Its meaty texture resists falling apart, making it ideal for tacos, skewers, sandwiches, or simply served as a fillet with a citrus glaze or herb butter.

In terms of flavor, mahi mahi strikes a pleasing balance — not too strong or "fishy," yet rich enough to pair well with bold spices, tropical fruits, or creamy sauces. Its natural sweetness complements marinades featuring lime, garlic, ginger, or chili, often seen in Caribbean or Asian-inspired recipes. Whether served with a mango salsa, a drizzle of lemon-butter sauce, or nestled in a fish taco with slaw, mahi mahi offers a satisfying, light meal that appeals to a wide range of palates.