Useful Tips

Mahi Mahi Fish (Corifen)

Mahi-mahi (lat. Coryphaena hippurus) is a fish from the Corifen family, represented by only one genus (Corifen, that is, the monotypic family) and two species, one of which is mahi-mahi. This fish is also called simply "liqueur", and also "big luminiferous", or "golden mackerel."

The name "mahi-mahi" was given to this fish by the inhabitants of the Caribbean islands, and long before the discovery of America.

The distribution range of coryphaena is the basin of the Atlantic Ocean, including the Mediterranean Sea, as well as the Indian and Pacific Oceans.

Description of Mahi Mahi

Mahi-mahi is a large fish. Some of its adult specimens can reach a length of more than 2 meters with a weight of up to 30 kg. However, most of the caught individuals are clearly more modest in size and weigh up to 15 kg.

This fish has a very interesting color. Her back can be either blue or green, the rest of the body is very bright and sparkling, the sides can be with a silver or golden tint, and numerous blue spots are located on them.

But not only its color stands out mahi-mahi. Her appearance itself is admirable: the long body is strongly flattened on the sides. The head is also flattened, and at the top of the head there is a high forehead or a convex tubercle. The mouth of the mahi-mahi is quite low.

Mahi Mahi in cooking

The meat of Mahi-Mahi is distinguished by its high culinary qualities. It is very juicy and tender, which is very unusual when you consider the content of fat in this fish: it is quite low.

You can cook mahi-mahi in various ways. If you don’t want to mess with her in the kitchen for a long time, then the easiest way is to fry her. This will be enough to enjoy the true taste of the fish. Well, if anyone wants to create a festive setting on the table, that it can be baked in the oven, decorated with vegetables. If the piece of fish is too large, it needs to be cut into small pieces, but it is not necessary to grind it at all, otherwise the fish will turn out to be dry. The optimal size of the pieces for frying and baking is with a regular pack of cigarettes.

Mahi-mahi is rarely affected by parasites, so it can be eaten without heat treatment. Our sailors prefer to hold the fish first in a salted marinade (about half an hour), and then eat immediately.

The composition of mahi-mahi (per 100 g)

The nutritional value
Calories, kcal85
Proteins, g18,5
Fats, g, including:0,7
Saturated Fatty Acids, g 0,188
Polyunsaturated fatty acids, g 0,165
Monounsaturated fatty acids, g 0,121
Cholesterol, mg73
Ash, g2,1
Water g77,5
Macronutrients
Potassium mg416
Calcium mg15
Magnesium mg30
Sodium, mg88
Phosphorus mg143
Trace elements
Iron mg1,13
Zinc mg0,46
Manganese, mcg15
Copper, mcg41
Selenium, mcg36,5
Vitamins
Vitamin A (RE), mcg54
Vitamin B1 (thiamine), mcg20
Vitamin B2 (riboflavin), mcg70
Vitamin B5 (pantothenic acid), mg0,75
Vitamin B6 (pyridoxine), mcg400
Vitamin B9 (folic acid), mcg5,0
Vitamin B12 (cobalamin), mcg0,6
Vitamin PP (niacin equivalent), mg6,1

Useful properties of Mahi Mahi

This fish is incredibly useful for humans. It contains almost no fat and, as a result, has a low calorie content. Therefore, mahi-mahi should definitely be attributed to dietary foods. However, it contains a lot of protein, which is very important for those involved in sports and wants to build muscle (especially bodybuilders), thereby speeding up the metabolism.

Mahi-mahi is very rich in potassium, which is often lacking for those who love everything salty. After all, salt contains sodium, and potassium just serves as its antagonist, restoring the water-salt balance in the body and thereby removing edema, additional stress on the heart and kidneys.

This fish also has many other mineral elements necessary for the normal functioning of the human body. In this regard, attention should be paid to the high iron content, which is the main element of hemoglobin in the blood. Mahi-Mahi will be especially useful for children, pregnant and lactating women, the elderly and people with poor health.

Mahi-mahi, like any other marine fish, is a valuable source of Omega-3 and Omega-6 acids, which prevent the development of atherosclerosis. But this disease is the No. 1 killer on the planet. It is atherosclerosis that leads to heart attacks and strokes, from which tens of millions of people die every year in the world.

Mahi-mahi (korifena): photo, preparation, benefit and harm

Mahi-mahi (lat. Coryphaena hippurus) is a fish from the Corifen family, represented by only one genus (Corifen, that is, the monotypic family) and two species, one of which is mahi-mahi. This fish is also called simply “coryfene”, and also “large coryfene”, or “golden mackerel”.

The name “mahi-mahi” was given to this fish by the inhabitants of the Caribbean islands, and long before the discovery of America.

The distribution range of coryphaena is the basin of the Atlantic Ocean, including the Mediterranean Sea, as well as the Indian and Pacific Oceans.

Nutritional Information of Mahi-Mahi (per 100 g)

Calories, kcal85
Proteins, g18,5
Fats, g, including:0,7
Saturated Fatty Acids, g0,188
Polyunsaturated fatty acids, g0,165
Monounsaturated fatty acids, g0,121
Cholesterol, mg73
Ash, g2,1
Water g77,5
Potassium mg416
Calcium mg15
Magnesium mg30
Sodium, mg88
Phosphorus mg143
Iron mg1,13
Zinc mg0,46
Manganese, mcg15
Copper, mcg41
Selenium, mcg36,5
Vitamin A (RE), mcg54
Vitamin B1 (thiamine), mcg20
Vitamin B2 (riboflavin), mcg70
Vitamin B5 (pantothenic acid), mg0,75
Vitamin B6 (pyridoxine), mcg400
Vitamin B9 (folic acid), mcg5,0
Vitamin B12 (cobalamin), mcg0,6
Vitamin PP (niacin equivalent), mg6,1

This fish is incredibly useful for humans. It contains almost no fat and, as a result, has a low calorie content. Therefore, mahi-mahi should definitely be attributed to dietary foods. However, it contains a lot of protein, which is very important for those involved in sports and wants to build muscle (especially bodybuilders), thereby speeding up the metabolism.

Mahi-mahi is very rich in potassium, which is often lacking for those who love everything salty. After all, salt contains sodium, and potassium just serves as its antagonist, restoring the water-salt balance in the body and thereby removing edema, additional stress on the heart and kidneys.

This fish also has many other mineral elements necessary for the normal functioning of the human body. In this regard, attention should be paid to the high iron content, which is the main element of hemoglobin in the blood. Mahi-Mahi will be especially useful for children, pregnant and lactating women, the elderly and people with poor health.

Mahi-mahi, like any other marine fish, is a valuable source of Omega-3 and Omega-6 acids, which prevent the development of atherosclerosis. But this disease is the No. 1 killer on the planet. It is atherosclerosis that leads to heart attacks and strokes, from which tens of millions of people die every year in the world.

The fish does not have any special contraindications; only individual intolerance is possible.

MackerelMacrourusMarlin
Oily fishMahi mahiWhiting

Corifena (Dolfinfish, Coryphaena hippurus) - a trophy for professionals

Corifena is a fairly popular and easily recognized representative of the seas and oceans. "Gold fish"! Bright, conspicuous and remaining in memory for a long time - all this is a fish of incomparable beauty - corifena (lat. Coryphaena). It is also often referred to as large corifena (lat.Coryphaena hippurus).

But in addition to the two Latin names, inhabiting all over the world, Corifena also acquired many popular names for itself. In Panama it is called - “mahi-mahi”, in Thailand - “dorado”, in France - “coryfen”, in England “dolphin” and in Italy - “lampig”.

Coryphenes fishing is undoubtedly one of the most interesting offers in the work of ROYAL SAFARI. Its popularity is associated not only with good fighting qualities, but also with excellent culinary characteristics. Corifene fish in Florida can be found throughout the Atlantic.

There is a sufficient concentration of these predators and there are no problems with capture. Usually with this kind of fishing we begin our tour of the peninsula. Good specimens are not uncommon. To see the real size of the fish that our customers catch in Florida, we offer you to watch the video - Corifen fish, located in our gallery.

At the request of the client, both targeted fishing for dorado fish and fishing with all other predators of the ocean can be organized. The beauty of this kind of fishing, when you are in the mood for a specific type of fish, is that it is the main factor in capturing the largest individuals.

But usually dorado fishing is carried out in parallel with the fishing of other pelagic predators, primarily marlin and a sailboat.

Appearance

As already mentioned, dorado fish are rarely left unattended due to their unique body shape and bright color. Look at the photo of Corifen fish - you can not confuse it with anyone. An elongated body shape, tapering on the sides from head to tail. The combination of fairly elongated proportions with a small width of the fish gives the impression that the corifen fish is “flat”.

But the reserve of forces in it is obvious, and all these data help her with a quick movement around the water area. The head of coryphene is small in relation to the length of the body, but this is the highest part of the body. A large rounded forehead stands out strongly in the entire structure of the body. This “crest” is also very narrowed laterally. The mouth of the fish is low set and not too large.

His teeth are flat, bent inward.

The dorsal fin starts from the back of the head and runs along the entire body, all the way to the tail. The ventral fins, thanks to special indentations in the body, are retracted inward when swimming quickly. The caudal fin is made in the form of a large sickle.

Body coloration, as can be seen in the photo of corifenes, is no less attractive than the shape of the body. The back has a metallic blue or greenish color. The body is covered with small round-shaped scales. Due to it, a golden, iridescent color on the sides of the fish and saturated yellow and white closer to the belly are achieved. Such a bright color quickly dims immediately after the death of the fish.

Male coryfens grow larger than females. The head of females is more rounded than that of males.

Habitat

Greater coryfen is widespread in the tropical and subtropical seas of all oceans, choosing mainly the warmest waters. In addition to Florida, teeming with these fish, successful fishing can take place in Costa Rica, Mexico, Brazil, and also around the Seychelles.

Corifena is a resident of the surface layer of the ocean and rarely sinks to depth. Most often it rests on the open spaces of the open ocean, only occasionally approaching the coastal zone of different islands. This is a collective species, easily forming flocks.

Lifestyle & Nutrition

Corifena is a predatory fish. Collecting all the squid and small fish in the surface zone, she prefers flying fish especially. Pursuing her at high speed, the coryphene eagerly grabs his prey after her jump, at the moment when the flying fish falls into the water.

Corifen can also often be found under the "fin" - accumulated floating algae and terrestrial vegetation that has been carried into the sea. Under this “fin” many small fish find their shelter, which in turn provide abundant food for many predatory fish. And the Corifen is right there. In addition, she eats zooplankton with pleasure.

Coryfenas

Undoubtedly, trolling will be the most effective way to catch corifenas. Live squids and flying fish are perfectly replaced by artificial baits conducted at high speed.

A key factor in capturing coryphenes is the correct tactics for choosing a fishing spot. Corifen is always present in our catches, we have accumulated serious knowledge in the technique of fishing for this fish and will gladly share these secrets with you.

Check out our dorado photo fish gallery.

IGFA World Record: Corifen - 39.5 kilograms, Papagayo Bay, Costa Rica.

How to cook mahi-mahi

How much does the mahi-mahi (corifen) fish cost (average price per 1 kg.)?

For many inhabitants of the deep sea, scientists have come up with their own special names, while among the people more and more often others are fixed - one way or another characterizing the special features of each particular individual. Take, for example, a rather interesting fish that belongs to the monotypic Corifenov family - Corifene.

The indigenous people of the Caribbean call the Corifen fish nothing more than mahi-mahi. Mahi-mahi (corifen) fish can also carry other, no less common names, among which are golden mackerel. This rather large and unusually attractive fish lives mainly in the basins of the Mediterranean Sea, in the Atlantic, Indian and Pacific Oceans.

Large individuals of the mahi-mahi (corifen) fish often reach a length of two meters, while the weight of these giants can be about thirty kilograms. However, on average, mahi-mahi (corifen) fish are caught, which weighs about fifteen kilograms.

The color of the back of a mahi-mahi (corifen) fish can be either blue or green, but in general it is very bright and sparkling. This marine beauty is characterized by silver or gold with a red tint of sides, on which blue spots are scattered.

However, not only the color is so attractive in a mahi-mahi (corifen) fish, but also its appearance itself is like a flattened body on its sides rather long. Moreover, the head, like the body itself, is also flattened, and a high forehead or convex tubercle forms at the top of the head. By the way, the mouth of the fish mahi-mahi (corifene) is located quite low.

The meat of this fish is juicy and tender, which is extremely unusual: the fat content of the fish Makhi-Makhi (Corifen) is at a rather low level. As a rule, for culinary purposes, it is customary to bake or fry, previously cut into large pieces. It is interesting that domestic sailors prefer to pickle mahi-mahi (coryphene) fish a little, and then eat it almost raw.

Not only the gastronomic qualities of this fish are highly valued, but the benefits of mahi-mahi to humans are obvious. This is due to the presence in this fish a considerable amount of vital substances. Without going into details, the meat of this aquatic inhabitant contains a whole mineral set and vitamin complex.

According to experts, fish that live in seawater are especially useful, as its meat is rich in mineral salts, from the deficit of which a lot of people suffer. The mahi-mahi (corifen) fish also belongs to this, therefore, its regular use is extremely beneficial for the human condition in general.

The energy value of fish mahi-mahi (corifen) (The ratio of proteins, fats, carbohydrates - bju):

Energy ratio (b | f | y): 87% | 7% | 0%

  • Mahi Mahi Fillet 1kg. (sea bass will go).
  • For fish: Salt to taste, Black pepper 1/2 teaspoon, Red pepper 1/4 teaspoon, Smoked paprika 1/4 teaspoon, Flour 100g., Protein 4 eggs, Large breadcrumbs 150g.
  • Vegetable oil for frying 50g.
  • Carrots 3pcs. (medium).
  • Garlic 8 cloves.
  • Bow 1/2 heads.
  • Sweet pepper 2pcs. Stripping pepper not bitter 200g.
  • Side-chok 600gr.
  • Tomatoes 2pcs. (medium).
  • Young peas in tricks 200g.
  • Vegetable oil for frying vegetables 4 tablespoons
  • Soy sauce 50ml., Chili pepper sauce.

We chop Mahi-Mahi on a fillet, or buy a ready-made fillet!

Cut the fillet into portions, salt, sprinkle with black and red peppers and paprika!

We cover the fish and put in the refrigerator for a couple of hours!

We heat the pan with oil at medium temperature!

Bone pieces of fish in flour, then dip in egg white, and again roll in bread crumbs!

Next to the pan, fry until browned on both sides!

Remove fried fish and pat with paper towels!

Let's take vegetables: Large cut carrots, onions, sweet peppers, tomatoes. Thinly cut the garlic!

Do not cut the side-chock with peas and hot pepper, it is fried whole!

Heat a frying pan with oil over high heat and stir lightly in a frying pan and fry the vegetables. Do not overcook vegetables!

Vegetables must be crispy!

Remove vegetables and mix with soy sauce and chili sauce!

We serve fish and vegetables personally on plates in plates!

Mahi mahi fish

Despite the fact that scientists invent certain scientific names for marine inhabitants, many of them are called completely different names, which are gaining wide popularity in the common people.

Here, for example, one of the representatives of the monotypic family of coryfenic fish - coryphene - is called a mahi-mahi by inhabitants of the Caribbean islands.

In addition, this fish has many other popular names, one of the most famous and popular is the golden mackerel.

The mahi-mahi fish are characterized by rather large sizes, as well as attractive and expressive external data. The average weight of this marine inhabitant can range from about fifteen to thirty kilograms. The body length of the mahi-mahi fish in this case reaches two meters.

The bright, saturated and radiant color of this fish can be blue or green. And on the sides of the body of the mahi-mahi fish there is a surprisingly beautiful silver or golden color with a reddish tint and numerous spots of blue.

The rather long body of the corifen fish is flattened in the lateral region. In addition, it is characterized by a low located mouth, as well as a high forehead in the form of a convex tuber.

The gastronomic qualities of mahi-mahi fish are very much appreciated. And this is not at all surprising, since its meat is surprisingly soft, juicy and tender with a fairly low level of fat content.

To prepare dishes from this wonderful fish, you can use a variety of ways. Especially popular is pre-cut into large pieces, fried or baked meat of a mahi-mahi fish.

In addition, many are very fond of feasting on slightly pickled mahi-mahi fish.

In addition to excellent taste, mahi-mahi fish contains a lot of healthy substances - vitamins and minerals.

It should be noted that this fish is very rich in magnesium, calcium, potassium, phosphorus, iron, zinc, iodine, selenium, copper, manganese, as well as vitamins A, PP and B vitamins.

In addition, in this fish there is a sufficient amount of valuable saturated fatty acids, which bring significant benefits to the human body. That is why regular consumption of corifen fish (mahi-mahi) in food will help to significantly improve the overall health of a person.

Mackerel in a slow cooker - general principles of cooking

A mackerel cooked in a slow cooker is not only tasty, but also very useful. The preparation of such a dish does not take much time and for the price they are not expensive.

Mackerel does not belong to the category of expensive products, but this does not affect the taste. The fish meat is quite oily, juicy and tender.

Mackerel in a slow cooker goes well with potatoes, carrots, onions and other vegetables. You can simply marinate the slices in spices and lemon juice and bake in foil. To make the dish more juicy, you can grease the fish with sour cream or mayonnaise.

Mackerel in a slow cooker can be cooked in the "baking" or "steam" mode. Cooking time depends on the power of the appliance. Ready fish is usually served with rice, potatoes or stewed vegetables. When serving, mackerel can be decorated with fresh herbs, olives and slices of lemon.

Mackerel in a slow cooker - preparing food and utensils

The most difficult part in the process of preparing mackerel in a slow cooker is cutting fish. It is necessary to remove all the insides, cut off the head, tail and properly wash the carcass.

Some housewives prefer to cook the whole fish, others cut it into portions. If time permits, it is better to leave the fish marinated.

To do this, you can take ordinary salt with pepper or a special set of seasonings for fish. Sprinkle the pieces with lemon juice.

While the fish is pickling, you can do the rest of the ingredients: peel, wash and chop the vegetables. Onions are best cut into half rings, carrots - in circles or grate coarsely.

From the dishes you only need a cutting board, a knife and a bowl for pickling. In a slow cooker, as well as in an oven, you can cook in a baking bag or foil. In general, experiment and do not stop surprising family and friends with new delicious dishes!

Mackerel recipes in a slow cooker:

Recipe 1: Mackerel in a slow cooker

According to this recipe, you can cook not only mackerel, but also any other fish. Cooking does not take much time, besides, for such a dish you need the most ordinary products. Mackerel is tender, juicy and retains its beneficial properties.

  • Carrot,
  • Tomato,
  • Sour cream,
  • Vegetable oil,
  • Black pepper,
  • Salt.

    Prepare the fish: cut off the head, fins, remove the insides, carefully rinse. Cut the carcass into pieces of the desired size. Grind onions, rub carrots. Fry onions with carrots in the "baking" mode until golden brown.

    Put the half of the roasting on a plate. Pieces of fish rub salt with pepper and spread on vegetables. We cover the slices with sour cream and spread on top the second half of the roast. Tomato cut into thin, even circles. Slightly add and sprinkle with herbs.

    Cooking in the "quenching" mode for one hour.

    Recipe 2: Mackerel in a slow cooker with mayonnaise

    A simple but delicious mackerel recipe in a slow cooker. We need only onions, mayonnaise and aromatic herbs. And, of course, the fish itself.

  • Bulb,
  • A few tablespoons of mayonnaise (you can low-calorie),
  • Salt,
  • Ground pepper
  • A spoonful of lemon juice
  • Provencal herbs.

    First, we will process the mackerel: cut off the head, remove the insides with the bones, and then we rinse it out. Cut the carcass into small pieces. Salt and pepper each slice to taste. We take onions as much as we want (within reason, of course). Cut the onions into thin half rings.

    In a bowl with fish, add a teaspoon of lemon juice, chopped onions and mayonnaise. Mix everything and leave to marinate for half an hour. We spread the mackerel in a slow cooker, distribute the onion from above. Cook in steam mode for 30 minutes. Such fish can be served with vegetables, rice and other side dishes. When serving, mackerel can be garnished with greens and lemon slices if desired.

    Recipe 3: Mackerel in a slow cooker in foil

    The food prepared in the foil turns out to be especially tasty, as it retains all the juice and aroma. Foil can be used not only for the oven, but also for cooking in a slow cooker. Surprise your home with tender mackerel in a multicooker in foil!

    Cut off the head of the fish, remove the insides. Cut the carcass in portions, rinse thoroughly in cool water.

    We rub the pieces with salt and pepper, you can use any other seasonings (for example, white pepper or a special mixture of spices for fish). We spread the pieces on the foil, between them we place thin slices of lemon, tomato slices and onion rings.

    Those who love fish a little more can grease it with sour cream on top. Sprinkle with herbs and wrap. Bake in baking mode for half an hour.

    Recipe 4: Mackerel in a slow cooker with potatoes

    Having prepared a mackerel according to this recipe, you can “kill” two birds with one stone at once: along with the main fish dish, a side dish is immediately prepared. Also, all adherents of a healthy diet can take note of this recipe, since only vegetables and fish are used here.

  • A few potatoes,
  • Onion,
  • Carrot,
  • Pepper,
  • Greenery.

    We cut off the head and tail of the fish, remove the insides. We wash the carcass and cut into portions. Let's prepare the vegetables: peel the potatoes and cut into small slices, chop the onion finely, cut the carrots into circles.

    Salt the vegetables, pepper and put them in the crock-pot. Pieces of fish salt and pepper, spread on top of vegetables. You can sprinkle everything with herbs and add bay leaf. Pour a glass of water. Cooking in the "baking" 35-40 minutes.

    Mackerel in the slow cooker is ready! Sprinkle with fresh herbs and serve with vegetables.

    Recipe 5: Hot Smoked Mackerel

    It turns out that mackerel can be easily smoked in a slow cooker. To do this, use a little trick called "liquid smoke". Such a thing is sold in all hypermarkets. A very unusual recipe that you definitely need to take note!

    • Mackerel,
    • Seasoning mix for fish,
    • "Liquid smoke",

    We cut the fish, remove the head, take out the insides with the bones. Rinse properly, cut into pieces. Bread pieces in seasonings and salt. A little grease with "liquid smoke".

    We take a bag for baking and put the fish there. Place the bag in a steaming bowl. Pour 5 glasses of water. Set the "steam" mode for 20 minutes. After the beep, we take out the fish and leave to cool.

    Smoked mackerel in a slow cooker is ready.

    Ingredients

    !

  • Broccoli 400g.!
  • Green beans 200g.!
  • Black olives 20pcs. (seedless)!
  • Black pepper 1/2 tsp, Red pepper 1/2 tsp!
  • Green onion 2pcs.

    Cilantro green 1/4 beam!

  • Garlic 4 cloves!
  • Salt to taste!
  • Cut the Mahi-Mahi fillet or other fish into small pieces!

    Finely chop the onions, medium cut the potatoes and larger broccoli with beans!

    We cut the green onion rings, chop the cilantro large, crush with a knife and finely chop the garlic!

    We heat the pan with olive oil, fry the onions until soft!

    Add tomato paste and wine, fry stirring a couple of minutes, or until the wine evaporates and thickens!

    Then pour potatoes with bay leaf into the pan, pour chicken broth and cream!

    Bring to a boil, reduce heat to small and cook for 10 minutes!

    Next, add broccoli, beans, olives and pieces of fish, sprinkle with black and red peppers, also salt!

    As it boils, cook for another 5 minutes, then remove from heat and mix with green onions, cilantro and garlic!

    Let stand 5 minutes and serve the sauce on the table. Good appetite ! ! !

    Step by step recipe

    We chop Mahi-Mahi on a fillet, or buy a ready-made fillet!

    Cut the fillet into portions, salt, sprinkle with black and red peppers and paprika!

    We cover the fish and put in the refrigerator for a couple of hours!

    We heat the pan with oil at medium temperature!

    Bone pieces of fish in flour, then dip in egg white, and again roll in bread crumbs!

    Next to the pan, fry until browned on both sides!

    Remove fried fish and pat with paper towels!

    Let's take vegetables: Large cut carrots, onions, sweet peppers, tomatoes. Thinly cut the garlic!

    Do not cut the side-chock with peas and hot pepper, it is fried whole!

    Heat a frying pan with oil over high heat and stir lightly in a frying pan and fry the vegetables. Do not overcook vegetables!

    Vegetables must be crispy!

    Remove vegetables and mix with soy sauce and chili sauce!

    We serve fish and vegetables personally on plates in plates!