Dolphin (Mahi Mahi, Dolphinfish, Dorado)
Mahimahi has a sweet, mild flavor. For a milder flavor, trim away darker portions of the meat.
Mahimahi is lean and fairly firm with large, moist flakes. The raw flesh is pinkish to grayish-white,
though dark along the lateral line. When cooked, the meat is off-white. Mahimahi has a thick skin
that should be removed before cooking.
Mahimahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium
and a very good source of protein, niacin, vitamin B6, and selenium.
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