Blue or Striped Marlin, Whole Loin

Marlin has a high fat content, and can be used in sashimi and other raw fish dishes. It has a white, firm flesh, with a mild flavour.  The high fat content gives the fish a naturally laquered appearance.

The flesh colour of marlin varies from fish to fish. Marlin with an orange-red flesh makes impressive cuts for sashimi. Other pink to light-coloured flesh marlin can be used for fish of the day.

Preparation:  Sashimi, or steaking. Ideal for grilling and other cooking methods.

Availability: Caught and available all year round. Weekly supply occasionally subject to catch.

Shelf life: Best consumed on arrival or within 3 days of receiving product.

Marlin Recipes:
Marlin Steak with Paua and Lemon Aioli