Makaira indica (Black marlin), Makaira nigricans (Blue marlin), Tetrapturus albidus (White marlin), Tetrapturus audax (Striped marlin).
Blue marlin is metallic blue on top with silver sides; striped marlin is black with white and silver stripes. Cooked meat is white.
A threatened species, marlin can be fished commercially only in tropical and subtropical areas.
Because it has such small, sharp scales, marlin is difficult to cut. As such, blue marlin is usually imported and sold in the U.S. as loins or steaks. Second in quality to the blue marlin is the striped marlin. It has a darker meat and tougher texture.
An alternative to marlin is swordfish.
Found in tropical and subtropical waters; Costa Rica and Ecuador are primary producers.
Hook and line.
Marlin is harvested from May through December.
Marlin, as a result of its high oil content, has a flavor that is moist and meaty.
Marlin has a firm texture.
Marlin is excellent grilled as it holds together well. It can also be baked, broiled, or sautéed.
Proper handling of marlin determines its quality. Thus, it is important to retrieve the fish quickly, bleeding, gutting, heading, and packing it on ice. The belly cavity should be stuffed with ice in order to prevent the center of the fish from becoming heated. Also, the marlin should always be packed with its belly up, as otherwise it will turn brown.
Marlin is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.
3.5oz. (100g) raw portion
Calories 175; Total Fat 8g; Saturated Fat 0g; Polyunsaturated 0g; Cholesterol 47mg; Protein 0g.