Striped Marlin

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

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.

Up to 65% of the whole fish weight can be recovered as fillet.

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.

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish

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