The flesh of the Mahi is tender and firm and sometimes slightly dry, with large moist flakes. The meat is lean and white when cooked. Clipper is the term used for the highest quality Mahi Mahi. Most Clippers however are caught and frozen at sea. The Mahi Mahi can range in weight from 5 to 40 pounds with the market average being 5 to 15 pounds, those 15 pounds or more have a better taste. The firm-textured, dark meat of mahi-mahi turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking. The Hawaiian name for the wide-ranging dolphinfish, mahi mahi, means “strong strong,” which aptly describes demand for this sweet-flavored, firm-textured fish. For many years Mahi were only found in Hawaii and Florida but recently with the expansion of national seafood distribution companies like Tasty Seafood Co. you can find it on menus in at high end restaurants all over the US and Canada. One of the most beautiful fish in the sea, mahi are found throughout the warm waters of the world. Extremely fast-growing, reaching a size of 5 pounds in just six months and 20 pounds in just one year, they are voracious feeders, consuming squid, mackerel, shrimp, crab and a variety of small fish (including small mahi). . Fully grown, mahi can reach 70 pounds and six feet in length, although most of the commercial catch is in the 10 to 20-pound range. Relatively small amounts (less than 1,000 tons) of mahi are landed each year by fishermen in Hawaii and Florida (where they are called dolphin fish), most of which is consumed locally. Supplies of imported mahi, on the other hand, are considerably larger, exceeding 10,000 tons in most years. Tasty Seafood Co. sources Mahi from the fishing fleets of Ecuador, Panama, Costa Rica and Guatemala. Typically, supplies of fresh mahi peak in January and February, when the schools are running off Ecuador. Supplies can also pick up in the summer, when landings from Brazil hit their annual peak. At times, the fish migrate farther off shore depending on the weather conditions and sea temperatures so the catch drops off. Mahi quality can vary widely, especially with fresh fish. The best product is bled and well iced on short trips. However, a short trip is no guarantee of quality, since some small boats in developing countries often carry only a small amount of ice. We always guarantee the best quality and monitor our fishing fleet to make sure the fish has been properly handled and reaches us in good condition.