Mahi-Mahi, Marlin, Yellow Fin Tuna, King Fish or Salmon. Choosing which type of fish you should cook depends on a number of things like the preparation method, fish texture, and what you are making. Here are some of our recommendations for choosing the right fish:
1. Choose a Firm Fish when Grilling.
There is nothing worse than watching your fish crumble way on the grill and drop down into the coals, lost forever! To avoid this, use a tough fish like Marlin, or Grilling Tuna.
2. For Ceviche use a Soft, White Flakey Fish.
Mahi Mahi and King Fish are the perfect fish for making ceviche. The soft white flakey texture is best for making this refreshing, light dish. Make sure the fish ‘cooks’ in the marinade for 10-20 mins before enjoying. Avoid the more oily fish like Tuna when making ceviche. Tuna is better suited to sushi or poke.
3. Making Sushi? Use Sashimi Grade Yellow Fin Tuna or Salmon
When consuming raw tuna be sure to purchase the highest quality Sashimi Grade Tuna. Sashimi Grade Tuna has minimal sinew (white lines) which can be chewier in texture. The meat should be a beautiful deep red.
We fly in fresh (never frozen) salmon every Friday from Loch Fyne, Scotland. This beautiful, premium salmon is perfect for making sushi.
4. Use a Soft Fish when Baking.
Mahi-Mahi bakes beautifully! The fish is incredibly tender and will melt in your mouth. Bake for about 15 mins at 300 degrees or until the fish flakes easily with a fork. Salmon is another one of our go to fish for baking.
5. Frying Fish / Pan Searing – All will do.
Add your favourite seasonings and into the pan it goes. Be careful when turning Mahi Mahi and other softer fish as it can get a bit flakey.
What is your favourite way to prepare fish? Comment and let us know. Looking for more suggestions, recipes or updates? Subscribe to our newsletter.