Mahi-Mahi (Dolphin Fish)
Coryphaena hippurus
A brilliantly colored, fast-growing offshore fish known for its acrobatic leaps when hooked. A favorite of offshore anglers.
Taste profile
Mild, sweet flavor with firm, white flesh.
How to cook it
Grilled
The firm texture makes it perfect for grilling.
Tacos
A popular choice for fish tacos.
Pan-seared
Cooked quickly to preserve its moisture and flavor.
Tips to catch one
- ✔Troll lures or baits along weed lines and floating debris offshore.
- ✔Look for diving birds, which often indicate the presence of mahi-mahi.
- ✔Cast live baits or lures to schools of fish.
Keep it fresh: bleed, spike & ice
🔪 Spike (Ike Jime)
Insert a spike into the brain cavity just behind and above the eye. The fish will shudder briefly then go still — this signals a clean kill that prevents stress hormones from degrading the flesh.
🩸 Bleed
After spiking, cut one or both gill arches at the gill plate junction. Hold the fish head-down in water for 2–3 minutes. Well-bled fish have whiter, cleaner-tasting fillets with a longer shelf life.
🧊 Ice
Place bled fish in an ice slurry (2 parts ice to 1 part seawater). The slurry cools 5× faster than dry ice alone. Keep the drain plug cracked and aim for core temp below 35 °F within 30 minutes.
Size & bag limits by state
| State | Size limit | Bag limit | Notes |
|---|---|---|---|
| California | — | 10 per day | Southern CA offshore; check CDFW |
| Florida | ≥ 20" | 10 per day | Per person; 60 per vessel max |
| Hawaii | — | — | No state size or bag limit; very popular target |
| North Carolina | ≥ 20" | 10 per day | — |
| South Carolina | — | 10 per day | — |
| Texas | — | 10 per day | Federal waters off TX coast |