Healthy Food Database

Mahi mahi
Mahi mahi is a by-product of tuna. It is a large species reaching lengths of up to 1.8 metres. It tends to be a low priced fillet, as it is not well known.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season:
To Buy:
Mahi - mahi can be purchased as fillets and cutlets. Look for flesh that is pink-white in colour and fairly soft. It should be bright and lustrous in colour, free of discolouration, with a pleasant fresh sea smell.
To Store:
Wrap fillets or cutlets well in plastic wrap or place in an airtight container.  Store in the refrigerator for up to 3 days or you can freeze for up to 3 months.
Tips & Tricks:
Fillets should be skinned prior to cooking.
Cooking Tips:
Mahi mahi lends itself well to barbecuing, grilling, baking, steaming and pan-frying. This is tasty fish that can tolerate more robust flavour. Avoid overcooking.
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Nutrition per 1 Cup:

Amines:
Low
Glutamates:
n/a
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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