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Mahi Mahi – (Coryphaena hippurus)

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Product Overview

Mahi Mahi (Coryphaena hippurus), also known as Dolphinfish, is a fast-growing pelagic species widely traded across international markets. It is valued for its firm texture, lean flesh, and clean, mildly sweet flavor, making it suitable for a broad range of culinary applications.

The fish is processed under hygienic conditions and frozen shortly after harvest to preserve freshness, structure, and eating quality after thawing. Its strong flesh integrity and excellent portion yield make Mahi-Mahi particularly suitable for whole-fish, fillet, and portion-controlled formats.

Scientific Name:
Coryphaena hippurus

FAO Catch Area:
FAO 51
FAO 57
FAO 71

Product Overview

Mahi Mahi (Coryphaena hippurus), also known as Dolphinfish, is a fast-growing pelagic species widely traded across international markets. It is valued for its firm texture, lean flesh, and clean, mildly sweet flavor, making it suitable for a broad range of culinary applications.

The fish is processed under hygienic conditions and frozen shortly after harvest to preserve freshness, structure, and eating quality after thawing. Its strong flesh integrity and excellent portion yield make Mahi-Mahi particularly suitable for whole-fish, fillet, and portion-controlled formats.

Scientific Name:
Coryphaena hippurus

FAO Catch Area:
FAO 51
FAO 57
FAO 71

Forms & Sizes:

  • Available Sizes:
    1–2 kg (2.20–4.40 lbs)
    2–4 kg (4.40–8.80 lbs)
    4–5 kg (8.80–11.00 lbs)
    5 kg up (11.00 lbs up)

    Packaging:
    As per the specification

  • Available Sizes:
    4–6 oz (113–170 g)
    6–8 oz (170–227 g)
    8–10 oz (227–283 g)
    10–12 oz (283–340 g)
    12 oz up (340 g up)

    Packaging:
    10 kg / MC (22 lbs)
    20 lbs / MC

  • Available Sizes:
    3–5 oz (85–142 g)
    5–7 oz (142–198 g)
    7–9 oz (198–255 g)

    Packaging:
    10 kg / MC (22 lbs)
    Bulk IQF

Customisation & Availability
Specifications can be customised to meet individual client requirements. All sizes, weights, and presentations are subject to availability and catching conditions.