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 Striped Marlin (Tetrapturus audax) Nairagi, A`u Hawaii, Marlin Raye French, Gestreifter Marlin German, Pesce Lancia Striato Italian, Marlin Rayado Spanish, Makijiki Japanese Striped Marlin are usually between 40 and 100 pounds in round weight and are rarely over 130 pounds. In the marlin family, this marlin has the slenderest bill and the most visible "stripes". Although distinct when first taken from the water, the vertical stripes fade. Peak season is from November to June and are lightest during the summer.
One of the first indications of a serious loss of quality in Striped Marlin is the appearance of orange parasites, especially in the belly portions. The parasites can be removed or destroyed by cooking, but they are not known to present a health hazard to consumers. This Marlin is considered the finest-eating of all marlin species because of its tender flesh. The natural color varies from light pink to orange-red, as previously described. Striped Marlin is frequently used in raw fish preparations or is cooked in the same manner as tuna and swordfish. The flesh of all marlin species is ideal for grilling.
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Up
to 65% of the whole fish weight can be recovered as fillet.
