Pacific Blue Marlin

Pacific Blue Marlin
Bluefin Tuna
Bigeye Tuna
Shortbill Spearfish
Skipjack Tuna
Striped Marlin
Yellowfin Tuna
Pacific Blue Marlin

Pacific Blue Marlin  (Makaira nigricans) Kajiki, A`u ki, A`u Hawaii, Makaire Bleu French, Blauer Marlin German, Marlin Azzurro Italian, Marlin Azul Spanish, Kurokajiki Japanese

This Blue Marlin can reach 1,600 pounds in round weight, but the usual size of fish marketed is between 80 and 300 pounds. The Pacific Blue Marlin is distinguished from other marlin species by its larger size, heavier bill, and rougher, grey skin.

The peak season is from are June to October, the period when schooling tunas, their favorite prey of are often abundant in the waters around Hawaii.

In Marlin of over 150 pounds, there is considerable connective tissue between layers of muscle. This tissue is tough and stringy, and its presence is one of the reasons why fish dealers and consumers prefer smaller Marlin. Up to 65% of whole fish weight can be recovered as fillet

Pacific Blue Marlin has firm flesh with a mild flavor, although more pronounced than a yellowfin tuna.

Marlin is ideal for grilling, but other cooking methods will work as well including use for sashimi. In Japan marlin is also used to make fish sausage.

California which prohibits the sale of marlins, except black marlin, from any source

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