Mahi is one of the best-eating fish offshore, with firm, mild, white meat. How you handle it from the moment it hits the deck makes a big difference in quality. Here is how to get mahi from the boat to the table in great shape.
On the boat
- Ice it immediately. Put mahi in a fish bag or cooler packed with ice as soon as possible. Slushy ice with a little saltwater chills fish fastest.
- Bleed if possible. Many anglers cut the gills and let the fish bleed out before icing, which improves fillet quality.
- Keep it out of the sun. Heat breaks down quality quickly.
What you need
- A sharp, flexible fillet knife
- A clean cutting board or cleaning table
- Fresh water for rinsing
- Zip bags or vacuum-seal bags
Filleting
- Lay the fish on its side. Cut behind the pectoral fin down to the backbone.
- Turn the knife and run it along the backbone toward the tail, keeping the blade close to the bones.
- Lift the fillet away. Flip the fish and repeat.
Skinning
Mahi skin is thick. Place the fillet skin-side down, start a cut at the tail end between the meat and skin, then hold the skin and slide the knife forward at a slight angle, keeping it flat against the skin.
Remove the bloodline
Mahi fillets have a darker strip of meat down the middle, called the bloodline. Many people cut it out because it has a stronger flavor. Cut along each side of the dark strip and remove it.
Portion and store
- Cut fillets into meal-size portions.
- Pat dry and refrigerate if eating within a day or two.
- Vacuum-seal and freeze for longer storage.
Cooking ideas
Mahi is great grilled, blackened, pan-seared, or in fish tacos. Its firm texture holds up well on the grill.
Regulations
Some states have rules about keeping fish whole or filleting at sea. Check current local regulations before cleaning fish on the water.
For catching more mahi, see mahi fishing in the Florida Keys and best mahi mahi trolling lures.
