Striped Marlin (Tetrapturus audax)
Striped Marlin
Selection
Catch fish in the open ocean with longline boat fishing gear. Can also catch near shore with live bait or lures by slow trollers. Best to catch November through June.
Storage
Keep chilled in ice. Can be frozen for longer storage.
Preparation
- Wash fish well before use.
- Remove the guts and cut flesh with a knife.
- Can be eaten raw.
- Can be broiled, grilled, sautéed, or smoked.
- (Hawaii Seafood Council, 2012)
Photo Source
Wikimedia
Striped Marlin
Striped marlin, also known as nairagi, have very slender bills, high pointed dorsal fins, compressed sides, and visible vertical stripes. The flesh is firm, mild in flavor, and light pink to orange-red in color (Hawaii Seafood Council, 2012).
Traditional Names
- Hawaiian – aʻu
- Kosraean – ik koac
- Marshallese – lejkan
- Palauan – tekrar
- Samoan – sapatū
- Yapese – tagiuraare