Marlin, Blue

Common Name:

Blue marlin, sailfish, spikefish, boohoo, agika prieta; Pacific blue marlin, kajiki

Product Information:

Raw marlin flesh varies but is generally a light golden-orange when raw. It turns off-white when cooked, somewhat lighter than swordfish.Marlin has a firm, meaty texture, similar to that of swordfish, and a rich, full flavor. There’s a lot of tough, stringy connective tissue between the muscle layers in large marlin (150 pounds-plus), which can be avoided by buying smaller fish.

Cooking Tips:

Marlin steaks are ideal for simple, high-heat cooking methods like grilling or broiling. The rich taste can be savored with plain seasonings like salt and pepper or a squeeze of lime, and it also holds its own with more boldly flavored sauces, salsas or pungent herbs. Raw, top-quality marlin can be used for sashimi or seviche.

Cooking Methods: