Blue Marlin (Kajiki)

Makaira nigricans

Characteristics

• Caught around Hawaii and throughout the South Pacific
• Skin-on boneless fillets
• Easily cut into steaks
• Flesh color ranges from pale cream to orange to pink, depending on diet

Handling & Storage

• Store in cooler, between 1º to 4°C
• Minimum shelf life is 3 days from delivery

Seasonal Availability

Best availability and price occurs in the spring

Flavour/Texture Profile

Cooking Tips

• For a milder flavor, trim off any dark lateral line meat
• Kajiki is a leaner meat than swordfish, and can dry out unless cooked just to the point of “done”
• Great baked, broiled, sautéed, or grilled

Recipe Broiled Swordfish a La Nicoise