Mahi Mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. The skin is thick and should, therefore, be removed before cooking. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline.

Mahi Mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. The skin is thick and should, therefore, be removed before cooking. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline.

MahiMahi was long known as Dolphin Fish, as because they swim alongside boats as Dolphins do. The MahiMahi name is Hawaiian and translates to strong-strong because of their great strength.

Mahi Mahi (or Dolphinfish or Dorado) you’ll call it delicious! Mahi Mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh – which starts off pinkish but turns white as it cooks – is very lean but also quite moist and flavorful. Mahi is a strong fast swimming fish and goes through the water at speeds up to 50 miles an hour. In fact, ‘Mahi’ is the Hawaiian word for ‘strong.’