Blue marlin, sailfish, spikefish, boohoo, agika prieta; Pacific blue marlin, kajiki
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.
Fresh: H&G, Loins (skin on or off), Fillets (skin on or off), Steaks Frozen: Fillets, Loins
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.
Brazil, Japan, Taiwan, United States (Hawaii)
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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