Nairagi (Pacific Striped Marlin)

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This species is the smaller member of the marlin family (30-120 pounds) and is known for its dynamic acrobatics when caught by trollers. It is mainly caught by Hawaiian long line boats and is most available in Hawaiian waters between November and June. Flesh color varies from light pink to dark red depending on the fish. Those having a deep orange flesh are highly prized at sushi bars. The lighter fleshed Nairagi can be cooked in a variety of ways.

Flavor Profile:
Flavor
 
Full Mild Moderte
Texture
 
Full Mild Moderte
Nutritional Facts:
Serving Size: 100g/3.5 oz (raw)Amount per serving
  • Calories 89
  • Fat Calories 8
  • Total Fat 2.5 g
  • Saturated Fat 1g
  • Cholesterol 40mg
  • Sodium 90mg
  • Protein 24g

Scientific Name:

Tetrapturus audax

Seasonal Availabiliy:

November - June

Cooking Preparations:

  • Bake
  • Boil
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam

Lb Size:   30-150

Yield:   55-60

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