United States · Texas · Hays

Coryphaena hippurus

June: Mahi-mahi migration continues, actively hunting small fish and squid.

Photo Fishing Cooking

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Widely used in tropical coastal region cuisines Commonly featured in Hawaiian and Caribbean cuisine

Found in tropical and subtropical seas worldwide Fast growth and short lifespan Juveniles often found in coastal waters

Caught by trolling and rod fishing with live bait Caught using surface lures and wobblers

Active during the day, especially in sunny weather Prefers warm waters with temperatures 22–28°C

19 June 2025 Good bite

20 June 2025 Great bite

21 June 2025 Good bite

22 June 2025 Good bite

23 June 2025 Good bite

24 June 2025 Great bite

25 June 2025 Good bite

Meat is firm and tender, spoils quickly, recommended to chill immediately Suitable for frying, grilling, and smoking

Fillet: Frying, baking, grilling
Whole: Suitable for smoking and stewing
Head and bones: Used for making broths

Fried mahi-mahi fillet with lemon (Frying)
Fresh and bright flavor with citrus notes

1. Cut fillet into portions.
2. Marinate in lemon juice with garlic for 15 minutes.
3. Fry until golden brown.

Grilled mahi-mahi with herbs (Grilling)
Aromatic herbs enhance fish flavor

1. Rub fish with olive oil, rosemary, and thyme.
2. Grill 4-5 minutes per side.
3. Serve with vegetable side dish.

Smoked mahi-mahi (Smoking)
Rich smoky flavor and tender meat

1. Marinate fish in brine for 4 hours.
2. Cold smoke for 3-5 hours.
3. Serve with bread and lemon.

Stewed mahi-mahi with vegetables (Stewing)
Tender meat and rich flavor

1. Cut fish into pieces.
2. Stew with tomatoes, onions, and spices for 20 minutes.
3. Serve with rice or potatoes.