raw mahimahi
Also known as: mahimahi, dolphin fish
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Also known as: mahimahi, dolphin fish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, mahi-mahi is a very healthy, lean protein source. It is low in calories and fat while being rich in selenium, B vitamins, and heart-healthy omega-3 fatty acids, which support immune function and energy production.
Mahi-mahi is an excellent source of protein, providing approximately 18.5 grams per 100-gram serving. This high protein-to-calorie ratio makes it ideal for muscle building and weight management.
Yes, mahi-mahi is highly keto-friendly as it contains zero carbohydrates. While it is very low in fat, it can be easily incorporated into a ketogenic diet by preparing it with healthy fats like butter, olive oil, or avocado.
Mahi-mahi can be eaten raw in dishes like ceviche, poke, or sushi, but it must be 'sushi-grade' to ensure safety. It should be commercially frozen at specific temperatures beforehand to kill any potential parasites.
Mahi-mahi has a mild, slightly sweet flavor and a firm, lean texture. It is less 'fishy' than darker oily fish, making it a popular choice for those who prefer a subtler seafood taste.
Raw mahi-mahi should be stored in the coldest part of your refrigerator and consumed within 1 to 2 days of purchase. Always keep it tightly wrapped or in an airtight container to maintain freshness.
Yes, mahi-mahi freezes very well. Wrap the fillets tightly in plastic wrap or vacuum-seal them to prevent freezer burn; they will maintain high quality for up to 3 months in the freezer.
raw mahimahi is a versatile ingredient found in cuisines around the world. With 85 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Mahi-mahi contains moderate levels of mercury, similar to canned light tuna. It is generally considered safe to eat 2-3 times per week for most adults, though pregnant women should monitor their intake.
Fresh mahi-mahi should have a clean, neutral scent; a strong 'fishy' or ammonia-like odor indicates spoilage. The flesh should be firm and moist, not slimy or dull in color.
Because it is lean, mahi-mahi is best cooked quickly using high-heat methods like grilling, pan-searing, or broiling. It is done when the flesh becomes opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).