Mahi-MahiMahi means “strong” in Hawaiian, and is used for this particular fish because they are known for their fighting ability and strength. It’s the fight in them that makes them a valuable catch for sports fishermen. Appropriately spelled as one word, Mahi-mahis are a rainbow mix of colors; striking flashes of gold, blues and greens. Males are

recognized by large foreheads, while females have a smaller head. In both genders, the fish have a somewhat flattened and squared-off head.

The average life expectancy of the Mahi-mahi is three to four year, and most grow quickly, reaching full size in the first year of life. The typical Mahi-mahi weighs about 20 pounds. Some can be quite larger, especially males – a few have been caught that recorded weights over 50 pounds. The fish are carnivores, enjoying a diet of other small fish, squid and crustaceans.

Rastelli Seafood has Mahi-mahi year round in both fresh and house cut. Pricing does fluctuate depending on landings on the

East Coast and availability in the Caribbean. Season for fresh Mahi-mahi is from March to May and September to November.

Market Name Mahi-MahiScientific Name Coryphaena hippurusCommon Name Dolphin

NutritioNal iNformatioNServing Size: 3.5 oz.

Amount Per ServingCalories 85 Calories From Fat 6.3

% Daily Value*Water 77.55g

Total Fat 0.70g 1%

Saturated Fat 0.2g 1%

Cholesterol 73mg 24%

Protein 18.50g 37%

Iron 1.13mg 6%

Sodium 88mg 4%

Omega-3 0.113g

*Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higheror lower depending on your calorie needs.

PrEParatioN: Combine pineapple juice, oil, rum, ground ginger and sesame ginger sauce in a small bowl. Stir until well blended. Add Mahi-mahi cubes, peppers, pearl onions and pineapple to marinade and let sit for 1 hour in refrigerator. Remove after 1 hour and discard remaining marinade. Assemble skewers, alternating between Mahi-mahi and remaining ingredients. Preheat grill to medium-high heat. Place kabobs on well-greased grill, 4-5 inches above heat source. Cook for 4-6 minutes on each side or until fish flakes easily with fork. Quickly assemble rice by adding chopped cilantro and chopped green onion. Toss well and season with salt and pepper to taste. Serve kabobs over rice. Yields 4 servings.

HawaiiaN GrillEd maHi-maHi Kabobs

EstimatEd cost to ProducE

$______________________________ PEr PortioN

the taste of fresh

Rastelli Seafood LLC, Swedesboro, NJ

MAhI-MAhI SERVING SUGGESTION

1 lb. Mahi-Mahi cut into 1-1/2 inch cubes1/4 C pineapple juice1/4 C oil2 tbsp. rum2-3 oz. Asian sesame ginger sauce 1/4 tsp. ground ginger1 tbsp. cilantro, freshly chopped1 green onion, chopped

1 large red pepper, cut into eight 1 inch squares8 pc. of pineapple, cut into 1 inch squares4 pc. of medium size pearl onions, peeled4 wooden skewers, soaked in water for at least 1 hour3 C hot cooked rice

what you need to know about mahi-mahi

Mahi-Mahi is considered a histamine carrying fish and needs to be handled properly from the ocean to the table. Histamine poisoning can cause food poisoning. The problem occurs when fish is left in warm conditions and can be avoided with proper handling.

Rastelli Seafood takes pride in the quality and handling of all our seafood and Mahi-Mahi is no exception. We purchase whole H&G fish with firm pink flesh. Fish is available in a variety of cuts including skin on fillets and portions.