Ecuador Mahi Mahi
Wild-Caught, Sustainable & Premium Grade
A mild and versatile, semi-firm fish, sustainably caught off the coast of Ecuador. Blackened and grilled, pan seared, marinated or topped with your favorite sauces and salsas - it’s great in tacos, pasta and everything in between. Mahi Mahi is a lean protein and an excellent source of Vitamin B, Potassium & Selenium.
This pack includes two 8oz portions (skinless, boneless).
- Cooking Methods
Our Mahi Mahi is wild-caught by artisanal fisheries off the coast of Ecuador where improved longline methods help to make it Marine Stewardship Council (MSC) and Fishery Improvement Project (FIP) Certified. Mahi Mahi is Ecuador's largest and most socio-economically important artisanal fishery. It is strictly day boat caught (day boats return to shore the day of catch ensuring the freshness of the catch.)
Frozen vs. Fresh: Freezing seafood properly like we do ensures the quality of our product better than the majority of fresh seafood out there. Most “fresh” fish you will find is frozen at some point. Our seafood is flash frozen shortly after catch, when the product is at peak freshness. This not only locks in flavor and nutrients, but ensures the highest quality product possible.
Orders ship Monday-Wednesday. Shipping takes 1-2 days. The order cutoff time is 12pm EST for 1-2 day shipping. All orders arrive frozen.
We do not ship on holidays, the eve of a holiday or in inclement weather.
Packing Information: We ship your seafood in a neatly packed reusable box with dry ice. Be careful not to touch the dry ice with your bare skin!
Storing Information: As soon as your order arrives, place your seafood in the refrigerator for use within 2-3 days or freeze for later use. Do not refreeze after thawing.
Thawing: Place packaged portions in refrigerator overnight; or quick thaw by placing packaged portions in a sealed plastic bag and submerge in cold water. Change water every 15 minutes for 1 to 1 1/2 hours, or until fully thawed. Thawed fish should be consumed within 2 days.
Grilled: Thaw fish. Pat fish dry, coat both sides of the fish with olive oil and season with desired spices. Grill for 5-7 minutes on each side, avoiding overcooking. The fish is done when internal temperature reaches 135ºF.
Pan Seared (Recommended): Thaw fish. Pat dry and season both sides with salt and pepper. Heat a skillet with 2 tsp. of cooking oil on medium-high. Place the Mahi Mahi in the pan and sear each side for 5-7 minutes or until internal temperature reaches 135ºF.
- Customer satisfaction is at the top of our list. We are so sure that you will love our products, we guarantee them 100%. If you are not pleased with your experience in any way please reach out for a full refund or product replacement.