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Mahi-mahi
Scientific classification Edit this classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Carangiformes
Suborder: Carangoidei
Family: Coryphaenidae
Genus: Coryphaena
Species:
C. hippurus
Binomial name
Coryphaena hippurus
Synonyms[2]
List
  • Scomber pelagicus (Linnaeus, 1758)
  • Coryphaena fasciolata (Pallas, 1770)
  • Coryphaena chrysurus (Lacépède, 1801)
  • Coryphaena imperialis (Rafinesque, 1810)
  • Lepimphis hippuroides (Rafinesque, 1810)
  • Coryphaena immaculata Agassiz, 1831
  • Lampugus siculus Valenciennes, 1833
  • Coryphaena scomberoides Valenciennes, 1833
  • Coryphaena margravii Valenciennes, 1833
  • Coryphaena suerii Valenciennes, 1833
  • Coryphaena dorado Valenciennes, 1833
  • Coryphaena dolfyn Valenciennes, 1833
  • Coryphaena virgata Valenciennes, 1833
  • Coryphaena argyrurus Valenciennes, 1833
  • Coryphaena vlamingii Valenciennes, 1833
  • Coryphaena nortoniana R. T. Lowe, 1839
  • Coryphaena japonica Temminck & Schlegel, 1845
Young fisherman with dolphinfish from Santorini, Greece, c. 1600 BCE (Minoan civilization)

The mahi-mahi (/ˌmɑːhiˈmɑːhi/ MAH-hee-MAH-hee)[3] , common dolphinfish, dolphin or dorado [4][2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. It is also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin (not to be confused with the aquatic mammal dolphin). It is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. In Italy it is called corifena, lampuga or pesce capone, and has even given its name to the caponata though eggplant has now taken the place of the fish.

Nomenclature

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The name mahi-mahi comes from the Hawaiian language[5] and means 'very strong', through the process of reduplication.[6] Though the species is also referred to as the common dolphinfish, they are not related to dolphins; The origin of the name "dolphinfish" is recent and was given to avoid confusion with dolphins, as the traditional name of the fish was also "dolphin". See Coryphaena for the possible etymologies of dolphinfish. In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado.[7] On the Mediterranean island of Malta, the mahi-mahi is referred to as the lampuki. In Indonesian, they are called ikan lemadang. In Samoan this fish is called Masi-masi, which has the same meaning in the Hawaiian language.

Linnaeus named the genus, derived from the Greek word, κορυφή, koryphe, meaning 'top' or 'apex', in 1758. Synonyms for the species include Coryphaena argyrurus, Coryphaena chrysurus, and Coryphaena dolfyn.[2]

Description

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Mahi-mahi have compressed bodies and one very long dorsal fin extending from the head almost to the tail fin. Mature males have distinctive "foreheads"; it grows as the fish matures and often protrudes well above the body proper, which is streamlined by the musculature of the back. This "hump" is a sexually dimorphic feature; females have a rounded head. Their caudal fins and anal fins are sharply concave. They are distinguished by dazzling colors – golden on the sides, and bright blues and greens on the sides and back. The pectoral fins of the mahi-mahi are iridescent blue. The flank is broad and golden.[8] Out of the water, the fish often change color (giving rise to their Spanish name, dorado, 'golden'), going through several hues before finally fading to a muted yellow-grey upon death.

Mahi-mahi can live for up to five years, although they seldom exceed four. Females are usually smaller than males. Catches typically are 7 to 13 kg (15 to 29 lb) and a meter (3 ft) in length. They rarely exceed 15 kg (33 lb), and mahi-mahi over 18 kg (40 lb) are exceptional. Mahi-mahi are among the fastest-growing of fish. They spawn in warm ocean currents throughout much of the year, and their young are commonly found in rafts of Sargassum weeds. Young mahi-mahi migrate past Malta where they are called lampuki and Sicily where they are known as lampuga or capone; there they are fished using nets and floating mats of palm leaves under which they collect.

Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton. To pursue such varied pelagic prey, mahi-mahi are fast swimmers, swimming as fast as 50 knots (92.6 km/h; 57.5 mph).[citation needed]

Males and females are sexually mature in their first year, usually by the age of 4–5 months. Spawning can occur at body lengths of 20 cm (7.9 in). Females may spawn two to three times per year, and produce between 80,000 and 1,000,000 eggs per event. In waters at 28 °C (82 °F), mahi-mahi larvae are found year-round, with greater numbers detected in spring and fall.[9] Mahi-mahi fish are mostly found in the surface water. Their flesh is grey-white when raw, cooking to an attractive white with a clean, non-fishy flavour.

Relation to humans

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Fishing

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Main article: Mahi-mahi fishing

Recreational fishing

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Mahi-mahi are highly sought for sport fishing and commercial purposes. Sport fishermen seek them due to their beauty, size, food quality, and healthy population. Mahi-mahi can be found in the Caribbean Sea, on the west coast of North and South America, the Pacific coast of Costa Rica, the Gulf of Mexico, the Atlantic coast of Florida and West Africa, Indian Ocean, Bay of Bengal, South China Sea and Southeast Asia, Hawaii, Tahiti, and many other places worldwide.[10][11][9]

Fishing charters most often look for floating debris and frigatebirds near the edge of the reef in about 120 feet (37 m) of water. Mahi-mahi (and many other fish) often swim near debris such as floating wood, five-gallon bucket lids, palm trees and fronds, or sargasso weed lines and around fish buoys. Frigatebirds search for food accompanying the debris or sargasso. Experienced fishing guides can tell what species are likely around the debris by the birds' behavior.

30-to-50-pound (14 to 23 kg) gear is more than adequate when trolling for mahi-mahi. Fly-casters may especially seek frigatebirds to find big mahi-mahis, and then use a bait-and-switch technique. Ballyhoo or a net full of live sardines tossed into the water can excite the mahi-mahis into a feeding frenzy. Hookless teaser lures can have the same effect. After tossing the teasers or live chum, fishermen throw the fly to the feeding mahi-mahi. Once on a line, mahi-mahi are fast, flashy, and acrobatic, with beautiful blue, yellow, green, and even red dots of color.[12]

Commercial fishing

[edit]
Global capture production of Common dolphinfish (Coryphaena hippurus) in thousand tonnes from 1950 to 2022, as reported by the FAO[13]

The United States and the Caribbean countries are the primary consumers of this fish, but many European countries are increasing their consumption every year.[citation needed] It is a popular food fish in Australia, usually caught and sold as a byproduct by tuna and swordfish commercial fishing operators. Japan and Hawaii are significant consumers. The Arabian Sea, particularly the coast of Oman, also has mahi-mahi. At first, mahi-mahi were mostly bycatch in the tuna and swordfish longline fishery. Now, they are sought by commercial fishermen on their own merits.

In French Polynesia, fishermen use harpoons, using a specifically designed boat, the poti marara, to pursue it, because mahi-mahi do not dive. The poti marara is a powerful motorized V-shaped boat, optimized for high agility and speed, and driven with a stick so the pilot can hold his harpoon with his right hand. The method is also practiced by fishermen in the Philippines, especially in the northern province of Batanes, where the harpooning is called pagmamamataw.

Environmental and food safety concerns

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Depending on how it is caught, mahi-mahi is classed differently by various sustainability rating systems:

  • The Monterey Bay Aquarium classifies mahi-mahi, when caught in the US Atlantic, as a best choice, the top of its three environmental-impact categories. The aquarium advises to avoid imported mahi-mahi harvested by long line, but rates troll and pole-and-line caught as a good alternative.
  • The Natural Resources Defense Council classifies mahi-mahi as a "moderate mercury" fish (its second-lowest of four categories), and suggests eating six servings or fewer per month.[14]

The mahi-mahi is also a common vector for ciguatera poisoning.[15] Although a very popular food dish in many parts of the world, there have been reports of ciguatera poisoning from human consumption of this fish. Ciguatera poisoning is caused by the accumulation of toxins (ciguatoxins and maitotoxin) in the flesh of the fish over time. These are produced by Gambierdiscus toxicus which grows together with marine algae, which causes fish like the mahi-mahi to consume them by accident.[16]

Mahi-mahi naturally have high levels of histidine, which is converted to histamine when bacterial growth occurs during improper storage or processing.[17] Subsequent cooking, smoking, or freezing does not eliminate the histamine. This leads to a foodborne illness known as scombroid food poisoning, which also affect other fish such as tuna, mackerel, sardine, anchovy, herring, bluefish, amberjack and marlin.[17] Symptoms are those of histamine intolerance and may include flushed skin, headache, itchiness, blurred vision, abdominal cramps, and diarrhea,[17] and the onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two days.[17] Rarely, breathing problems (like that of allergic asthma) or an irregular heartbeat may occur.[17] Diagnosis is typically based on the symptoms and may be supported by a normal blood tryptase.[18]

  • Bull (male) mahi-mahi
    Bull (male) mahi-mahi
  • Mahi-mahi are attracted to Sargassum, floating brown algae that serve as both a hiding place and source of food. Lines of this genus can stretch for miles along the ocean surface.
    Mahi-mahi are attracted to Sargassum, floating brown algae that serve as both a hiding place and source of food. Lines of this genus can stretch for miles along the ocean surface.
  • Grilled mahi-mahi
    Grilled mahi-mahi

References

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Mahi-mahi

View on Grokipedia
from Grokipedia
The mahi-mahi (Coryphaena hippurus), also known as the common dolphinfish or dorado, is a vibrant, surface-dwelling marine fish belonging to the family Coryphaenidae in the order . This pelagic species is characterized by its elongate, body, a prominent running the length of its back, a deeply forked caudal fin, and a blunt head with small teeth; males develop a distinctive bony ridge on the forehead as they mature. It exhibits striking iridescent colors—typically golden-green on the sides, blue on the back, and yellow-white on the belly—that fade rapidly after death, and it can grow to a maximum of 210 cm (about 6.9 ft) and weight of 40 kg (88 lb), though commonly reaches 100 cm (3.3 ft) and 30 lbs. Native to tropical and subtropical waters worldwide, mahi-mahi inhabit open ocean environments from latitudes 50°N to 40°S across the Atlantic, Indian, and Pacific Oceans, often associating with floating debris, mats, or fish aggregating devices at depths of 0–85 m (typically 5–10 m) in temperatures of 21–30°C. Juveniles form schools of up to 50 individuals, while adults are more solitary or occur in loose pairs, and they are highly migratory, following warm currents and prey concentrations. As opportunistic carnivores, they feed primarily on small (such as flyingfish), , crustaceans, and during the day, with reached in 4–5 months at about 8–20 inches in length; spawning occurs year-round in tropical regions, with females capable of producing up to 1 million eggs per batch in multiple events annually. Mahi-mahi are of significant economic importance as a prized and commercial fish, with global capture production fluctuating between 0 and 150,000 tonnes annually from 1980 to 2023, harvested via longlines, purse seines, and recreational gear. Despite localized declines in some areas due to and , the is classified as Least Concern by the IUCN (assessed 2010), with stable global populations owing to its fast growth, high , and wide distribution; recent assessments as of 2025 highlight ongoing fishery improvement projects and new regional management measures in areas like the US Caribbean, though declines in large individuals have been noted in some fisheries and may affect behavior and . It is also noted for potential and as a source of nutritious, low-mercury , though consumption carries a of ciguatera in certain regions.

Taxonomy and nomenclature

Scientific classification

The mahi-mahi (Coryphaena hippurus) is a marine ray-finned fish classified in the infraclass Teleostei within the class Actinopterygii. Its binomial name was established by Carl Linnaeus in the 10th edition of Systema Naturae (1758), where it was described based on specimens from open ocean waters. The species belongs to the genus Coryphaena in the family Coryphaenidae, which comprises the dolphinfishes. In modern taxonomy, C. hippurus is placed in the order , reflecting phylogenetic revisions that separated it from the broader ; older classifications often retained it in under the suborder Percoidei. The full taxonomic hierarchy is as follows:
RankClassification
KingdomAnimalia
PhylumChordata
Class
InfraclassTeleostei
Order
FamilyCoryphaenidae
Genus
SpeciesCoryphaena hippurus
This placement underscores its evolutionary ties to other pelagic carangiform fishes adapted to surface waters. The family Coryphaenidae includes only two extant species: the larger, more widespread common dolphinfish (C. hippurus) and the smaller (C. equisetis), distinguished by differences in size, fin structure, and coloration patterns.

Common names and etymology

The mahi-mahi (Coryphaena hippurus) is known internationally by several common names that reflect its widespread distribution and cultural significance in various regions. In English-speaking areas, it is most frequently referred to as the common dolphinfish or simply dolphinfish, names derived from its streamlined, dolphin-like body shape, though it bears no relation to the mammalian dolphins of the order Cetacea. To prevent confusion with the marine mammal, the Hawaiian name "mahi-mahi" has gained popularity in commercial and culinary contexts worldwide. The term "mahi-mahi" originates from the , where it specifically denotes this of and employs —a linguistic feature common in —for emphasis. "Mahi" translates to "strong," so "mahi-mahi" conveys "very strong" or "strong-strong," highlighting the fish's vigorous swimming and robust nature. This name has cognates in other Polynesian languages, such as "masi-masi" in Samoan, which carries a similar connotation and usage. In other regions, the fish bears distinct vernacular names tied to local languages and traditions. Spanish-speaking countries commonly call it "dorado," alluding to the golden it displays when brought aboard a vessel. In , it is known as "lampuki" (or "lampuka"), a name used in Mediterranean . Indonesian fishers refer to it as "ikan lemadang," while in , as noted, it is "masi-masi." These regional designations underscore the species' role in diverse coastal economies and cuisines. The genus name was established by in 1758 and stems from the "koryphaina," a term for "dolphin fish," reflecting the perceived resemblance to s in ancient descriptions. Historically, the species has been classified under synonyms such as Coryphaena argyrurus (described by in 1833), which was later recognized as a junior synonym of C. hippurus.

Physical characteristics

Body structure

The mahi-mahi (Coryphaena hippurus) possesses an elongated, body that is laterally compressed, with a body depth typically less than 25% of its standard length, enabling efficient high-speed swimming in pelagic environments. This streamlined shape tapers toward the rear, contributing to its hydrodynamic profile. The head is blunt and features a prominent squared that becomes more pronounced in adults, particularly males, due to a developing bony ridge. The mouth is large and terminal, equipped with numerous small, fine arranged in bands, along with a small oval-shaped patch covering about half the width of the . The is long and continuous, extending from just behind the head to the caudal peduncle with 55-66 rays, while the anal fin is shorter, originating midway along the body and concave in shape. The caudal fin is deeply forked, and the pectoral fins are moderately long, about half the head length, with the pelvic fins positioned ventrally and compressible into a shallow groove. The body is covered in small scales. Adults commonly reach lengths of 50-100 cm, though maximum recorded lengths approach 210 cm total length, with weights up to 40 kg; exceptional individuals have been documented exceeding 39 kg. Internally, the flesh is pinkish to grayish-white when raw, darkening along the , and turns off-white upon cooking.

Coloration and sexual dimorphism

The mahi-mahi, or Coryphaena hippurus, exhibits striking iridescent coloration in life, with a metallic blue-green back, golden-yellow sides featuring irregular dark spots or blotches, and a silvery-white belly that reflects brilliant hues underwater. The dorsal and anal fins are typically dark with black margins, while the pectoral fins appear pale blue and the caudal fin displays a golden sheen. This species is renowned for its ability to undergo rapid color changes mediated by chromatophores, shifting through various shades in response to environmental stimuli or physiological states. When excited, such as during feeding or struggle, individuals often intensify to a bright yellowish phase with greenish-yellow body tones and vivid yellow fins. Upon death or removal from water, the vibrant colors fade quickly to a uniform grey or silvery tone, sometimes with a lingering green tinge. Sexual dimorphism in mahi-mahi is pronounced, particularly in mature individuals. Males develop a steep, prominent bony crest on the starting around 40 cm fork length, which becomes more exaggerated with age, while females retain a more rounded profile. Males also grow larger than females, with maximum lengths up to 210 cm, and tend to exhibit more robust overall morphology. Juveniles display more subdued coloration compared to adults, featuring well-defined alternating light and dark vertical bars along the sides that extend onto the dorsal and anal fins; these bars fade as the fish matures. The caudal fin tips are white, and the pelvic fins are black, aiding in species identification at early life stages.

Distribution and habitat

Geographic range

The mahi-mahi (Coryphaena hippurus) is a circumtropical species inhabiting tropical and subtropical waters across the world's major oceans, primarily the Atlantic, Pacific, and Indian Oceans, with its range generally extending from about 40°N to 40°S . This distribution is constrained by the 20°C isotherm, limiting occurrences to warmer marine environments, though occasional records extend slightly beyond these bounds in seasonal migrations. In the , mahi-mahi populations are prominent in the western region, ranging from the and southward to , and northward to areas like off at approximately 41°N; they are also present in the eastern Atlantic, including the Mediterranean and around the . The eastern Pacific hosts stocks from coastal waters off and southward to and the , while in the western and central Pacific, the spans from the and (up to 46°N) to the and , extending south to about 38°S. The distribution further encompasses the , with records from (such as off and ) through the northern and central regions to the southern tip of below 35°S. Mahi-mahi exhibit highly migratory behavior, undertaking seasonal movements that track warm ocean currents, such as northward migrations along the in the Atlantic during spring and summer, from to , and similar patterns in the western Pacific and (e.g., East African coastal migrations peaking to May). These movements facilitate wide dispersal within ocean basins but are influenced by oceanographic features. Population genetic studies indicate distinct stocks between the Atlantic and Pacific Oceans, separated by continental barriers and equatorial currents, though limited occurs within oceans, particularly in the eastern Pacific where some connectivity exists despite potential barriers like zones. Recent observations as of 2024 indicate that may be causing shifts in local distributions, with declining populations in areas like where summer sea surface temperatures have exceeded 29°C (84°F), surpassing preferred thermal tolerances and potentially altering migration patterns.

Habitat preferences

Mahi-mahi (Coryphaena hippurus) prefer warm tropical and subtropical oceanic waters with surface temperatures ranging from 21°C to 30°C (70°F to 86°F), though they are most commonly found in waters averaging around 27.4°C. Spawning activity occurs primarily in temperatures exceeding 26°C, with peak events observed between 27.5°C and 30°C. These fish thrive in salinities typical of open ocean environments, generally between 30 and 36 parts per thousand (ppt), with optimal conditions near 31 ppt. As pelagic species, mahi-mahi are surface-oriented inhabitants of the epipelagic zone, typically occupying depths from 0 to 50 meters, though they may venture up to 85 meters in some cases. They exhibit a strong preference for the upper , often remaining within the top 5 to 10 meters where light penetration and prey availability are highest. Mahi-mahi frequently associate with floating structures that provide shelter and attract prey, including natural features such as mats and weed lines, as well as flotsam like logs and debris. They also congregate around artificial fish aggregating devices (FADs) and are often observed in proximity to seabirds, such as frigatebirds, which signal active foraging areas by driving prey to the surface.

Life history and ecology

Reproduction

Mahi-mahi (Coryphaena hippurus) reach rapidly, with females attaining it at 4–5 months of age and fork lengths of 20–55 cm (Lm50 ≈55 cm), while males mature slightly later at 5–6 months and 23–62 cm fork length (Lm50 ≈56–62 cm). This quick maturation contributes to their high reproductive potential in tropical and subtropical environments. Spawning occurs in open ocean waters of tropical and subtropical regions worldwide, such as the western Atlantic including the and , where temperatures exceed 24°C, with a preference for 27–28°C; in tropical regions, it takes place year-round, while in higher latitudes, it is confined to warmer months. Mahi-mahi engage in batch spawning, releasing eggs in multiple events throughout the season, typically every 2–3 days, which allows for repeated reproduction multiple times per year. These events often happen at night, particularly during the new moon phase, and involve pairs rather than communal groups, with occurring in surface or near-surface waters. Fecundity is notably high, with females producing 80,000 to 1 million eggs per spawning event, depending on body size; relative averages around 120 eggs per gram of body weight. The eggs are pelagic, small, and spherical, hatching within 2–3 days into larvae that also drift freely in the . No is provided, as the eggs and early larvae are left to develop independently in the open ocean.

Growth and lifespan

Mahi-mahi ( hippurus) exhibit one of the fastest growth rates among marine fishes, reaching approximately 2 kg in body weight within 6 months and up to 9 kg by 1 year under optimal conditions. This rapid development allows them to attain early, often within 4-5 months, though full adult size—up to 2 meters in length and 40 kg—may take longer. In the wild, their lifespan typically averages 2-3 years but can extend to a maximum of 4-5 years, while in captivity, it is notably shorter, often not exceeding 18 months due to stress and environmental constraints. The life cycle begins with the larval stage, where eggs hatch into pelagic yolk-sac larvae measuring 3.7-4.1 mm in standard length (SL) after about 40-45 hours post-fertilization. These larvae remain in the open , growing quickly to 15 mm SL by 15 days post-hatch, during which early adult-like traits such as development emerge. Transitioning to the juvenile stage around 10 days post-hatch, individuals rapidly associate with surface structures like floating debris or , forming schools and exhibiting alternating dark and light body bars that fade with further growth. By 80-140 days post-fertilization, juveniles reach 20-30 cm SL and 200-300 g in weight, approaching adult morphology with complete configurations by 30-40 days. Adults are fully sized within the first year in many cases, schooling in smaller groups or traveling solitarily, with males often larger and more colorful than females. Growth and longevity in mahi-mahi are heavily influenced by environmental factors, particularly water temperature and food availability. Optimal temperatures of 26-27°C accelerate developmental timing and physiological processes, enabling the observed rapid growth, while cooler waters slow progression through stages. Abundant prey, such as small fish and , supports high metabolic demands during early life, with daily feeding regimes in cultured settings mimicking wild conditions to achieve weights of 2-9 kg in the first year. These factors underscore the ' adaptation to tropical, nutrient-rich surface waters, where faster growth correlates with higher rates to adulthood.

Diet and feeding behavior

Mahi-mahi (Coryphaena hippurus) are opportunistic predators that primarily feed on small pelagic fish, such as flying fish (Exocoetidae), sardines (Sardinella spp.), and other schooling species like scads and mackerels, along with cephalopods including squid (Loligo spp.) and various crustaceans such as crabs. Their diet reflects a broad opportunistic strategy, with teleosts comprising about 56% of intake, cephalopods around 10%, and crustaceans approximately 9.5% by index of relative importance in studied populations. This diverse prey selection spans multiple habitats and supports their role as versatile surface feeders in tropical and subtropical waters. Feeding behavior is characterized by active, diurnal predation, often involving coordinated hunting where groups pursue and encircle prey schools. Mahi-mahi employ high-speed chases, reaching bursts of up to 50 knots (93 km/h), and frequently leap clear of the surface to capture evasive prey like attempting to escape. This aggressive, piscivorous approach peaks during periods of high prey availability, such as in warmer months, and diminishes during reproductive phases when feeding intensity drops. As apex predators in the pelagic , mahi-mahi regulate populations of smaller and , contributing to balance in open ocean environments. Their elevated metabolic rate demands substantial energy, with satiation meals reaching up to 16-22% of body weight and supporting daily intakes that can approach 25% to sustain rapid growth and activity.

Conservation status

The mahi-mahi ( hippurus) is classified as Least Concern (LC) on the , based on an assessment conducted in 2010 that remains current as of the 2025-1 version, reflecting its wide distribution and lack of major threats leading to population reduction. The exhibits high resilience to exploitation due to its rapid growth rate, reaching maturity within months, and high , with females capable of producing millions of eggs annually, which supports stable globally. No formal global stock assessment exists, but available data indicate overall abundance is stable, with no evidence of widespread decline despite increasing pressure. Recent studies (as of 2024) confirm localized declines in the U.S. Atlantic, particularly off , attributed to climate-induced warming and migration shifts, prompting an ongoing NOAA Management Strategy Evaluation for . Population trends show regional variations, with Atlantic stocks generally considered healthy and Pacific populations assumed stable based on life history characteristics and catch patterns. In the western Central Atlantic, catches increased nearly threefold from 1,493 metric tons (1950–1972 average) to 4,393 metric tons (1996–2018 average), suggesting sustained abundance, though recent anecdotal reports and models indicate potential localized declines linked to environmental factors like warming waters since 2019. Globally, FAO capture production data from 1950 to 2023 demonstrate an upward trend, rising from negligible levels in the mid-20th century to approximately 120,000–150,000 metric tons annually in recent years, primarily from the eastern Pacific and western Central Atlantic regions. Assessment methods rely on FAO-reported catch statistics, which track production by species and major fishing areas, supplemented by length-based stock models and effort data from regional fisheries organizations like ICCAT. In major U.S. fisheries, the Pacific and Atlantic stocks are not formally assessed for overfished status, but overfishing is deemed unlikely given the species' productivity and observed catch stability, with management measures in place to prevent excess harvest.

Threats and management

Mahi-mahi populations face several key threats, primarily from in longline fisheries and degradation caused by marine plastics and . In longline fisheries targeting species like and , mahi-mahi are frequently caught as incidental , contributing to unreported mortality that complicates stock assessments. Additionally, floating plastics and mimic natural flotsam used by larval and juvenile mahi-mahi as and grounds, leading to of that can impair growth and survival in early life stages. Climate change poses further risks through potential shifts in warm-water distribution patterns, which could disrupt spawning grounds and migration routes traditionally aligned with tropical and subtropical currents. Rising temperatures may alter the timing and location of spawning aggregations, as mahi-mahi prefer water temperatures between 27.5°C and 30°C for , potentially reducing recruitment success in altered ranges. Management efforts focus on sustainable harvest limits and international cooperation to mitigate these pressures. , the South Atlantic Fishery Management Council sets a total annual catch limit (ACL) of 24.5 million pounds for Atlantic mahi-mahi, with 7% (1.72 million pounds) allocated to and 93% to to prevent . For the Atlantic stock, the International Commission for the Conservation of Atlantic Tunas (ICCAT) coordinates management, though mahi-mahi are classified under "other fishes" in catch reporting, prompting calls for dedicated assessments. Aquaculture represents an emerging but limited alternative to wild capture, with trials of open-ocean systems demonstrating feasibility for grow-out but not yet achieving commercial scale due to challenges in larval rearing and high-energy feeds. Experimental sites in and other regions have tested sea s for mahi-mahi, achieving survival rates suitable for pilot operations, though full-scale production remains constrained by and environmental permitting issues. Monitoring advancements include the use of accelerometers deployed via pop-up tags to predict spawning remotely, enabling targeted protections during vulnerable periods. These devices detect high-activity bursts indicative of spawning, primarily at nighttime and depths of 17 meters in temperatures of 27.5–30°C, providing data to refine closures and enhance population resilience.

Fisheries

Recreational fishing

Mahi-mahi, also known as dolphinfish, are highly prized by recreational anglers for their acrobatic leaps, fierce fighting ability, and vibrant color changes from electric blues and greens to silvery hues when hooked or stressed. These provide an exhilarating sport fishing experience, often targeted on charters in tropical regions like the and , where their fast strikes and aerial displays make them a favorite for both novice and experienced fishers. Their appeal is enhanced by the visual spectacle of schooling around floating debris, drawing anglers to offshore adventures. Common techniques for catching mahi-mahi include trolling with lures or rigged at speeds of 6-8 knots, often using multiple lines to cover water near weed lines, floating objects, or flocks of birds indicating baitfish. Fly-fishing is viable when fish are sighted near the surface, employing 8-9 foot rods with intermediate sinking lines and colorful flies mimicking baitfish, while with brightly colored metal or soft plastic jigs works well for vertical presentations around . Pitching live baits like pilchards or to following schools adds excitement to the pursuit. Recommended gear includes medium to heavy action rods of 6-7 feet rated for 10-50 pound , paired with spinning or conventional reels spooled with 30-50 pound braided line and 30-80 fluorocarbon leaders to handle their sharp teeth and powerful runs. This setup balances the need for casting versatility with the strength required for larger specimens up to 50 pounds. Peak occurs during summer months in tropical and subtropical waters, with prime seasons from to in areas like the Atlantic and , and year-round potential in equatorial zones influenced by warm ocean currents such as the . Global hotspots include the waters off , , , and the Pacific around , where mahi-mahi migrate following bait. In U.S. federal waters of the South Atlantic, regulations include a recreational bag limit of 10 per person per day, not to exceed 32 per vessel, with a minimum size of 24 inches (effective July 25, 2025); state limits vary, such as Florida's 5 per person or 30 per vessel (whichever is less). Legal methods are restricted to hook-and-line or spearing in many state waters, promoting sustainable catch-and-release practices where possible.

Commercial fishing

Commercial fishing for mahi-mahi (Coryphaena hippurus) predominantly utilizes hook-and-line gear, including handlines and longlines, as well as trolling methods, which target the species near the surface. These techniques are favored for their selectivity and minimal impact, allowing vessels to operate in pelagic waters where mahi-mahi aggregate around floating debris or structures. In addition, mahi-mahi is frequently captured as in industrial fisheries, particularly those employing pelagic longlines and purse seines, where it constitutes a notable portion of non-target species retained for market. Harpooning serves as a targeted method in specific regions, such as , where traditional commercial operations use fast boats to spear surface-swimming schools, minimizing . The primary producing countries include , , , , and , which together account for the majority of global landings through a mix of artisanal and industrial fleets. and stand out as key exporters, with 's landing around 10,000 tonnes annually on average and supporting a fleet of over 1,000 vessels. The relies heavily on imports from these nations, sourcing over 80% of its mahi-mahi from Latin American producers to meet domestic demand. Global production of mahi-mahi has fluctuated between 0 and 150,000 tonnes annually from 1980 to 2023, per FAO data. This variability reflects the ' migratory patterns and efforts in key regions such as the eastern Pacific. Mahi-mahi enters international markets primarily as fresh or frozen fillets, valued for their firm texture and mild flavor, with major consumers including the , , and the . The U.S. market alone imported approximately 245 million USD worth in 2017, underscoring the ' economic significance, while EU and Japanese demand focuses on sustainable-sourced products for retail and hospitality sectors.

Culinary uses and safety

Culinary preparation

Mahi-mahi features a firm, lean texture and mild, slightly sweet flavor, making it a versatile white-fleshed prized in various cuisines. The is dense and moist with low fat content, approximately 0.7 grams per 100 grams, which contributes to its extra-lean profile and subtle taste without overpowering oiliness. Common preparation methods for mahi-mahi include grilling, broiling, and raw applications like , which highlight its firm structure and ability to hold up during cooking. In Hawaiian cuisine, it is often used in poke, a traditional dish of marinated raw cubes seasoned with , , and onions, reflecting local fresh seafood traditions. In , where it is known as , mahi-mahi is a staple in fish tacos, grilled or fried and served in corn tortillas with fresh toppings like and lime. Nutritionally, mahi-mahi is an excellent source of high-quality protein, providing about 18.5 grams per 100-gram serving, along with essential nutrients such as omega-3 fatty acids (including 0.017 grams of EPA and 0.075 grams of DHA per 100 grams), (0.6 micrograms per 100 grams), and . A 100-gram portion typically contains 85 calories, supporting its role as a low-calorie, nutrient-dense option for balanced diets. In Pacific Island cultures, particularly Hawaiian, mahi-mahi holds cultural significance as a symbol of abundance and vitality, serving as a staple in local diets and featured in gourmet preparations during communal gatherings. It is integrated into traditional , emphasizing fresh, locally sourced . For optimal quality, mahi-mahi is best consumed fresh, but it freezes well, maintaining texture and flavor for up to 3 to 8 months when stored at 0°F (-18°C) or below.

Health and environmental considerations

Mahi-mahi contains moderate levels of mercury, with a mean concentration of 0.178 parts per million (ppm) based on FDA monitoring from 1991 to 2005. As a low-mercury , it is considered safe for adults to consume up to two to three 4-ounce servings per week, though sensitive groups like pregnant women and young children should limit intake to align with general guidelines for with mercury levels in the 0.1–0.3 ppm range. Ciguatera poisoning poses a risk for mahi-mahi caught in tropical and subtropical waters, where the fish may accumulate ciguatoxins produced by the Gambierdiscus through their . These heat-stable toxins can cause neurological symptoms such as (tingling or numbness around the mouth, hands, and feet), reversal of hot and cold sensations, and in severe cases, or respiratory distress, typically appearing within hours of consumption and lasting days to months. The risk is higher in endemic areas like the , Pacific Islands, and , but mahi-mahi is less commonly implicated than reef-associated species. Scombroid poisoning, also known as histamine fish poisoning, can occur in mahi-mahi if the fish is not properly refrigerated after capture, allowing to convert into . This leads to allergic-like reactions including skin flushing, , heart palpitations, itching, abdominal cramps, and , with symptoms onset within minutes to an hour and usually resolving within 12 to 48 hours; treatment involves antihistamines. Cooking, freezing, or does not destroy the histamine, emphasizing the importance of rapid chilling and proper handling in the supply chain. From a sustainability perspective, U.S. Atlantic mahi-mahi caught by handline or pole-and-line is rated a "Best Choice" by the program due to low , minimal impact, and effective management under U.S. regulations. However, mahi-mahi from longline fisheries in other regions, such as the Pacific or imported sources, often receives an "Avoid" rating because of high of like sea turtles, sharks, and seabirds, as well as concerns over in poorly managed areas. Consumers are encouraged to select certified sustainable sources, such as those verified by the Marine Stewardship Council or NOAA's sustainable fisheries standards, to minimize environmental impacts like disruption and support responsible harvesting practices.

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