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Marlin (Makaira nigricans; M. mazara)


Scientific name for Marlin

Makaira nigricans; M. mazara

Common name(s) for Marlin

Blue marlin, sailfish, spikefish, boohoo, agika prieta; Pacific blue marlin, kajiki

Market name


Other language names for Marlin

  • French: Makaire bleu
  • German: Blauer Marlin
  • Italian: Marlin azzurro
  • Japanese: Makajiki
  • Spanish: Aguja azul

Introduction to Marlin

In Ernest Hemingway’s famous book The Old Man and the Sea, the Cuban fisherman’s target was a colossal blue marlin. Santiago’s marlin corpse measured 18 feet in length. While blue marlins are the biggest of the marlin species and are highly coveted by fishermen for their battling ability, the average size caught is 11 feet and weighs between 200 and 400 pounds. Pacific blue marlin (Makaira mazara) are often bigger than Atlantic blue marlin; ancient Hawaiians dreaded the ferocious fish, dubbed kajiki, since a punch from its hefty bill could easily sink a fishing canoe. The blue marlin is referred to as a blue-water fish due to the fact that it spends the most of its life at sea. It is distributed globally in temperate and tropical seas. Additionally, the popular gamefish is caught accidentally in gillnets. Commercial fishing boats from the United States are banned from acquiring blue marlin in the Atlantic, however Hawaii maintains a commercial longline fishery for the species. June through October are the busiest months for landings.

Product Profile for Marlin

The color of raw marlin flesh varies, although it is usually a pale golden-orange color. When cooked, it becomes off-white and is somewhat lighter than swordfish. Marlin has a solid, meaty texture and a deep, full taste, comparable to swordfish. Large marlin (150 pounds or more) have a lot of stiff, stringy connective tissue between the muscle layers, which may be avoided by buying lesser fish.

Nutrition for Marlin

Calories: 155
Fat Calories: 42
Total Fat: 4.7 g
Saturated Fat: 1.2 g
Cholesterol: 49.4 mg
Sodium: 115 mg
Protein: 25.9 g
Omega 3: N/A

Cooking tips for Marlin

Grilling or broiling marlin steaks is a simple, high-heat cooking method that works well. The rich flavor pairs well with simple spices like salt and pepper or a touch of lime, but it also stands up to bolder sauces, salsas, and strong herbs. Sashimi or seviche can be made using raw, high-quality marlin.

Cooking methods for Marlin

Bake , Broil , Grill , Smoke

Primary Product Forms for Marlin

Fresh: H&G, Loins (skin on or off), Fillets (skin on or off), Steaks

Frozen: Fillets, Loins

Global Supply for Marlin

Brazil, Japan, Taiwan, United States (Hawaii), Iran