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.

Nutrition per 1 Cup:

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

Benefits the Following Health Conditions:*

Find recipes with Mahi mahi

* 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.

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