"Yukon Cornelius" > wrote in message
...
> >2. If you had fishy tasting Mahi Mahi, it was most likely
> >due to poor storing conditions or too much "age" before
> >cooking. Since you're an Eastener, I think both were
> >probably true.
>
> Dolphin tastes less fishy if you remove the dark meat.
>
> >However, you're right about cooking it over a good fire.
> >Some of my fondest memories include 1 inch mahi mahi steaks
> >(vs. fillet) - better known as "dolfin" in those days,
> >cooked over a wood fire.
>
> "Mahi-mahi" is a marketing term; it's a Polynesian word seafood marketers
stole
> because they didn't want stupid people to think they were eating Flipper.
The
> correct English word is "dolphin." I've fished for dolphin for thirty
years,
> and people would think I was kidding if I said something like, "Oh, boy,
we're
> on a school of MAHI-MAHI." NO ONE out on the water says that. Ever.
>

Oh bullshit. I recently went on a charter and came back with over 40 dolphin
fish (in North Carolina). Both the captain and the mate used the term
mahi-mahi while also pointing out that another name for it is dolphin fish.
Just because mahi-mahi is a newer term that was created for marketing
purpose does not necessarily make it invalid. Language evolves and the
meaning of words and the names for things can change according to usage. I
am all in favor of linguistic precision and find myself chafing at many
modern usages. For example the phrase "shrimp scampi," which means "shrimp
shrimp," drives me batty but there's no denying that lots of people use it
to mean shrimp prepared in a certain way. If you try to hold language back
and prevent any change you just come across as a crabby old irrelevant fart.

Peter G. Aitken

In article >,
Nancy Young > wrote:
>Yukon Cornelius wrote:
>
>> because they didn't want stupid people to think they were eating Flipper. The
>> correct English word is "dolphin."
>
>Check the dictionary, it's dolphin fish, not dolphin.

I prefer "dorado," myself. Reminds me of happy times on vacation
in Costa Rica.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
Talk sense to a fool and he calls you foolish. - Euripides

Mark Shaw wrote:
>
> In article >,
> Nancy Young > wrote:
> >Yukon Cornelius wrote:
> >
> >> because they didn't want stupid people to think they were eating Flipper. The
> >> correct English word is "dolphin."
> >
> >Check the dictionary, it's dolphin fish, not dolphin.
>
> I prefer "dorado," myself. Reminds me of happy times on vacation
> in Costa Rica.

I can go along with that, or mahi mahi. My point was that calling it
dolphin, then calling people stupid because they think it's dolphin
when it's called dolphin on the menu is ludicrous.

Dolphin ... you idiot, it's not dolphin, it's a fish!
Dolphin ... oh, you didn't know it was like a porpoise?

Call it dolphin fish or mahi mahi or dorado, that's fine. Just don't
call someone stupid because they see dolphin on the menu and don't
wish to order that.

(not talking to you, Mark) nancy

"Dog3" > wrote in message
1...
>I got a couple of awesome mahi mahi fillets from the fish guy this morning.
> Man does it smell fresh. I'm going to grill it with a ginger glaze. I
> picked up some fresh gingerroot this morning also.
>
> Here is what I'm going to do. I seldom measure so the measurements are
> approximate but darned close to accurate. I've made this glaze before and
> used it on other fish and it's good!
>
> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
> 2 tbsp. molasses
> 2 tsp. soy sauce (I use the reduced sodium but regular is fine)
> 2 tsp. grated fresh gingerroot
> 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
> the same tast but works fine)
> 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
> in a drizzle of oilve oil and add it to the glaze. I use
> toasted sesame oil.
>
> I spray the grill rack with some non stick spray to keep the fillets from
> sticking and then I preheat the grill to about medium. While the grill is
> preheating I cut the fillets into generous portions. Then I mix together
> the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a
> bit. Grill the fillets for about 10 minutes (5 minutes for less thick
> fillets) turn once during the grilling process or after about 5 minutes.
> After turning, brush fillets with molasses mixture during the final 5
> minutes of cooking.
>
> I'm serving with steamed asparagus and butter sauteed carrot strips.
> Dessert is going to be baked pears.
>
> Michael

Mmmm, mahi mahi! One of the best fish. Last summer we went on a charter to
the gulf stream off the NC coast and caught about 100 pounds. The last few
packages are still in the freezer. Last night I decided to try fish tacos
for the first time and was very happy with the results.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Dog3 wrote:
> I got a couple of awesome mahi mahi fillets from the fish guy this
> morning. Man does it smell fresh. I'm going to grill it with a ginger
> glaze. I picked up some fresh gingerroot this morning also.
>
> Here is what I'm going to do. I seldom measure so the measurements
> are approximate but darned close to accurate. I've made this glaze
> before and used it on other fish and it's good!
>
> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
> 2 tbsp. molasses
> 2 tsp. soy sauce (I use the reduced sodium but regular is fine)
> 2 tsp. grated fresh gingerroot
> 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
> the same tast but works fine)
> 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
> in a drizzle of oilve oil and add it to the glaze. I use
> toasted sesame oil.
>
> I spray the grill rack with some non stick spray to keep the fillets
> from sticking and then I preheat the grill to about medium. While
> the grill is preheating I cut the fillets into generous portions.
> Then I mix together the molasses, soy sauce, gingerroot, garlic and
> sesame oil. Let rest for a bit. Grill the fillets for about 10
> minutes (5 minutes for less thick fillets) turn once during the
> grilling process or after about 5 minutes. After turning, brush
> fillets with molasses mixture during the final 5 minutes of cooking.
>
> I'm serving with steamed asparagus and butter sauteed carrot strips.
> Dessert is going to be baked pears.
>
> Michael

Sounds like an awesome recipe and plan, Michael! I'm always looking for new
and interesting ways of preparing fish; this is a keeper. Thanks for
sharing!

kili

Dog3 wrote:
> "kilikini" > wrote in
> :
>
>>
>> Sounds like an awesome recipe and plan, Michael! I'm always looking
>> for new and interesting ways of preparing fish; this is a keeper.
>> Thanks for sharing!
>>
>> kili
>
> You are most welcome kili. The recipe is way too easy to make too.
> You have to have the fresh gingerroot though. I've tried
> substitutions, including crystalized ginger and it's just not quite
> the same.
>
> Michael

Luckily, fresh gingerroot is one of my staples. I just about always have it
on hand. Thanks again!

kili

"Dog3" > wrote in message
...
>
> Hmmm... fish tacos. How do you prepare yours? I finally had deep fried
> tilapia awhile back and it was delicious.
>
> Michael

I am a newbie at fish tacos and followed a recipe I found on the web. I
marinated the fish (1 lb of fillets) in a mixture of veg oil, lime juice,
minced jalapenos, salt, and chili powder for an hour. I drained them and
cooked them in a very hot nonstick skillet until done (a grill would have
been better I think). I then broke the fish into 1-2 inch pieces and wrapped
it in warmed flour torillas wth some chopped cilantro, sour cream, and
mango-black bean salsa from Whole Foods. I guess they were really more a
burrito than a taco, but still really good.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in message
. com...
> "Dog3" > wrote in message
> 1...
>>I got a couple of awesome mahi mahi fillets from the fish guy this
>>morning.
>> Man does it smell fresh. I'm going to grill it with a ginger glaze. I
>> picked up some fresh gingerroot this morning also.
>>
>> Here is what I'm going to do. I seldom measure so the measurements are
>> approximate but darned close to accurate. I've made this glaze before
>> and
>> used it on other fish and it's good!
>>
>> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
>> an inch thick.
>> 2 tbsp. molasses
>> 2 tsp. soy sauce (I use the reduced sodium but regular is fine)
>> 2 tsp. grated fresh gingerroot
>> 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
>> the same tast but works fine)
>> 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
>> in a drizzle of oilve oil and add it to the glaze. I use
>> toasted sesame oil.
>>
>> I spray the grill rack with some non stick spray to keep the fillets from
>> sticking and then I preheat the grill to about medium. While the grill
>> is
>> preheating I cut the fillets into generous portions. Then I mix together
>> the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for
>> a
>> bit. Grill the fillets for about 10 minutes (5 minutes for less thick
>> fillets) turn once during the grilling process or after about 5 minutes.
>> After turning, brush fillets with molasses mixture during the final 5
>> minutes of cooking.
>>
>> I'm serving with steamed asparagus and butter sauteed carrot strips.
>> Dessert is going to be baked pears.
>>
>> Michael
>
> Mmmm, mahi mahi! One of the best fish. Last summer we went on a charter to
> the gulf stream off the NC coast and caught about 100 pounds. The last few
> packages are still in the freezer. Last night I decided to try fish tacos
> for the first time and was very happy with the results.
>
>
I've said this before -- a couple of days ago I had mahi mahi -- but the
best fish (fresh) I've ever had is opaka paka.
We used to get it in Hawaii fresh from the boat from a friend. Nothing like
it in this world!
Dee
>
>

On Fri, 20 May 2005 16:42:18 GMT, Dog3 wrote:

> I got a couple of awesome mahi mahi fillets from the fish guy this morning.
> Man does it smell fresh. I'm going to grill it with a ginger glaze. I
> picked up some fresh gingerroot this morning also.
>
> Here is what I'm going to do. I seldom measure so the measurements are
> approximate but darned close to accurate. I've made this glaze before and
> used it on other fish and it's good!
>
> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
> 2 tbsp. molasses

No molassas! It's for baked beens, not seafood.

In article > , Dog3 > wrote:
>I got a couple of awesome mahi mahi fillets from the fish guy this morning.
>Man does it smell fresh. I'm going to grill it with a ginger glaze. I
>picked up some fresh gingerroot this morning also.

Hmm... Perhaps I should change my mind about this fish?
I haven't gone near it since I tried it in Hawaii nearly 30 years ago.
It was the worst fish meal I've ever tried to eat!

>Here is what I'm going to do. I seldom measure so the measurements are
>approximate but darned close to accurate. I've made this glaze before and
>used it on other fish and it's good!
>
>1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
>2 tbsp. molasses
>2 tsp. soy sauce (I use the reduced sodium but regular is
> fine)
>2 tsp. grated fresh gingerroot
>1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
> the same tast but works fine)
>1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
> in a drizzle of oilve oil and add it to the glaze. I
> use
> toasted sesame oil.
>
>I spray the grill rack with some non stick spray to keep the fillets from
>sticking and then I preheat the grill to about medium. While the grill is
>preheating I cut the fillets into generous portions. Then I mix together
>the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a
>bit. Grill the fillets for about 10 minutes (5 minutes for less thick
>fillets) turn once during the grilling process or after about 5 minutes.
>After turning, brush fillets with molasses mixture during the final 5
>minutes of cooking.
>
>I'm serving with steamed asparagus and butter sauteed carrot strips.
>Dessert is going to be baked pears.
>
>Michael

Cheers, Phred.

--
LID

In article >, "kilikini" > wrote:
>Dog3 wrote:
>> "kilikini" > wrote in
>> :
>>
>>> Sounds like an awesome recipe and plan, Michael! I'm always looking
>>> for new and interesting ways of preparing fish; this is a keeper.
>>> Thanks for sharing!
>>
>> You are most welcome kili. The recipe is way too easy to make too.
>> You have to have the fresh gingerroot though. I've tried
>> substitutions, including crystalized ginger and it's just not quite
>> the same.
>
>Luckily, fresh gingerroot is one of my staples. I just about always have it
>on hand. Thanks again!

Have you tried "preserving" it by simply peeling and then storing in
the fridge in sherry (or similar fortified plonk)? A local tabloid
cook recommended this technique, so I'm trying it out.

Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
interesting drink down the track. ;-)

Cheers, Phred.

--
LID

On Sat, 21 May 2005 11:18:07 GMT, Phred wrote:

> Hmm... Perhaps I should change my mind about this fish?
> I haven't gone near it since I tried it in Hawaii nearly 30 years ago.
> It was the worst fish meal I've ever tried to eat!

Try mahi mahi again. Hawaii may be paradise, but it's not known as a
paragon of good eats.

sf
who rents a condo to cook in vs. eat out when vacationing in Hawaii

Dog3 wrote:
> sf > wrote in
> :
>
>> On Fri, 20 May 2005 16:42:18 GMT, Dog3 wrote:
>>
>>> I got a couple of awesome mahi mahi fillets from the fish guy
>>> this
>>> morning. Man does it smell fresh. I'm going to grill it with a
>>> ginger glaze. I picked up some fresh gingerroot this morning
>>> also.
>>>
>>> Here is what I'm going to do. I seldom measure so the
>>> measurements
>>> are approximate but darned close to accurate. I've made this
>>> glaze
>>> before and used it on other fish and it's good!
>>>
>>> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw
>>> first) about
>>> an inch thick.
>>> 2 tbsp. molasses
>>
>> No molassas! It's for baked beens, not seafood.
>
> You are missing out
>
> Michael

Besides, it's only 2 tbsp. It can't be overpowering in that small
quantity.

BOB
molasses is also for cookies, pies, etc

In article > , Dog3 > wrote:
(Phred) wrote in
:
>
>> In article >, "kilikini"
>> > wrote:
>>>Dog3 wrote:
>>>> "kilikini" > wrote in
>>>> :
>>>>
>>>>> Sounds like an awesome recipe and plan, Michael! I'm always
>>>>> looking for new and interesting ways of preparing fish; this is a
>>>>> keeper. Thanks for sharing!
>>>>
>>>> You are most welcome kili. The recipe is way too easy to make too.
>>>> You have to have the fresh gingerroot though. I've tried
>>>> substitutions, including crystalized ginger and it's just not quite
>>>> the same.
>>>
>>>Luckily, fresh gingerroot is one of my staples. I just about always
>>>have it on hand. Thanks again!
>>
>> Have you tried "preserving" it by simply peeling and then storing in
>> the fridge in sherry (or similar fortified plonk)? A local tabloid
>> cook recommended this technique, so I'm trying it out.
>>
>> Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
>> interesting drink down the track. ;-)
>
>Hey Phred, thanks for the tip. I've got a nice sized piece left over. I'm
>gonna try it. Do you know how long it'll keep in the sherry without getting
>spoiled or drunk

Y'know, the older you get the shorter the days! Just checked my
sample in the fridge -- it's been there "about 18 months". Yeah,
right... The label actually says 30 June 2002!

Starting to look a trifle cloudy, but it didn't kill me last time I
dug some out to use -- which wasn't that long ago (probably less than
a month anyway 8-). Tasted okay for the purpose then too. But maybe
it *is* time to try the "ginger wine". ;-)

Cheers, Phred.

--
LID

In article >, wrote:
>On Sat, 21 May 2005 11:18:07 GMT, Phred wrote:
>
>> Hmm... Perhaps I should change my mind about this fish?
>> I haven't gone near it since I tried it in Hawaii nearly 30 years ago.
>> It was the worst fish meal I've ever tried to eat!
>
>Try mahi mahi again. Hawaii may be paradise, but it's not known as a
>paragon of good eats.

Given that I now know mahi mahi is the Hawaiin name for dolphin fish,
I would have expected that to be the best place to try it! (But I
take your point about "culture" on Oahu. ;-) [The Big Isle and Maui
were great at that time; but I believe Maui is stuffed now too -- the
beginning of the end was apparent when I was there, in the form of
grotesque "resort hotels" under construction.]

Later in my Grand Tour, I was briefly at a seaside tourist ghetto not
far south of SF and queried a bloke on a fishing boat at the wharf
there about the strange architecture of his vessel. He told me it was
for harpooning swordfish and that they got them up to 1500 lb. He
said it was "mahi mahi" in the trade. So maybe that's what I got!

Dolphin fish may grow pretty big, but not *that* big!
<http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/MahiMahi.htm>
[Some interesting recipes for mahi mahi on that page too.]
Seems they weren't much sought after until fairly recently...
<quoting from http://www.ocean.udel.edu/mas/seafood/mahi.html>
At first, most mahi-mahi were a by-catch (incidental catch) in the
tuna/swordfish longline fishery.
</quoting>

Sounds a bit like our "Moreton Bay Bugs". When I first met them
they were a "useless" by-catch of the prawn trawling industry around
these parts in NE Oz. You could get a bucket full for nix if you knew
someone on a trawler. The first time I tried them was at a friend's
place where the meat had been extracted and curried. It was truely
delicious. However, I wouldn't bother to crack one open when served
in the shell as as a substitute for prawns. Nonetheless, they're now
all the rage in the 5-star tourist ghettoes of Port Douglas and
Cairns so they're are as valuable as the prawns themselves now.

But, returning to mahi mahi, here's as "advert" stolen from
<http://www.ocean.udel.edu/mas/seafood/mahi.html>
<quoting>
Mahi-mahi is an exceptionally versatile fish, having firm, white meat
and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or
pan-fried, mahi-mahi delivers a truly sensational taste. The National
Fisheries Institute suggests that you try mahi-mahi as an appetizer.
Cut the fish into squares, marinate them in lime juice, and broil them
with garlic butter. As a main course, baked mahi-mahi served with a
sweet-and-sour sauce is sure to win rave reviews from family and
friends. Mahi-mahi is one of those fish that is wonderful just about
any way you can think to prepare it -- from the simple to the complex,
minimal ingredients to multiple ingredients, subtle to strong flavors.
I love to use seafood in traditional meat and poultry dishes, and I
know seafood tacos are not new, but made with mahi-mahi, they're
great!
</quoting>

Okay. So maybe I should try it again. Can't say I've seen it for
sale around here though. You occasionally hear of a dolphin fish
being caught by the game fishing boats, but I haven't heard of the
locals eating the things. By popular vote the top eating fish species
around here are barramundi from the rivers and estuaries and coral
trout and red emperor from out on the reef.

Cheers, Phred.

--
LID

On Sun, 22 May 2005 14:57:47 GMT, Phred wrote:

> Okay. So maybe I should try it again. Can't say I've seen it for
> sale around here though. You occasionally hear of a dolphin fish
> being caught by the game fishing boats, but I haven't heard of the
> locals eating the things.

Is it available frozen? It's one that freezes well. I don't do
anything fancy with dolphin/mahi mahi... I just toss it on the bbq
grill.

> By popular vote the top eating fish species
> around here are barramundi from the rivers and estuaries and coral
> trout and red emperor from out on the reef.

I'm not a perch fan... but the trout looks great.

On Sat, 21 May 2005 09:12:59 -0700, sf > wrote:

>On Sat, 21 May 2005 11:18:07 GMT, Phred wrote:
>
>> Hmm... Perhaps I should change my mind about this fish?
>> I haven't gone near it since I tried it in Hawaii nearly 30 years
ago.
>> It was the worst fish meal I've ever tried to eat!
>
>Try mahi mahi again. Hawaii may be paradise, but it's not known as a
>paragon of good eats.
>
>sf
>who rents a condo to cook in vs. eat out when vacationing in Hawaii

Well, I don't agree. Eating well in Honolulu does cost but it is
available and there are many good Asian-pacific restaurants like
"Roy's" etc as well as things like Ruth Chris etc. And remember, we
have our own culture of food as well which may not be to your liking
but it is interesting, because of our proximity and influence from
Japan and China and Thailand etc.

We are 2,800 miles off the US mainland and in the Pacific Ocean and
have many cultures and influences and food tastes here.

aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

"smithfarms pure kona" > wrote in message
...
> On Sat, 21 May 2005 09:12:59 -0700, sf > wrote:
>
>>On Sat, 21 May 2005 11:18:07 GMT, Phred wrote:
>>
>>> Hmm... Perhaps I should change my mind about this fish?
>>> I haven't gone near it since I tried it in Hawaii nearly 30 years
> ago.
>>> It was the worst fish meal I've ever tried to eat!
>>
>>Try mahi mahi again. Hawaii may be paradise, but it's not known as a
>>paragon of good eats.
>>
>>sf
>>who rents a condo to cook in vs. eat out when vacationing in Hawaii
>
> Well, I don't agree. Eating well in Honolulu does cost but it is
> available and there are many good Asian-pacific restaurants like
> "Roy's" etc as well as things like Ruth Chris etc. And remember, we
> have our own culture of food as well which may not be to your liking
> but it is interesting, because of our proximity and influence from
> Japan and China and Thailand etc.
>
> We are 2,800 miles off the US mainland and in the Pacific Ocean and
> have many cultures and influences and food tastes here.
>
> aloha,
> Thunder

I lived in Hawaii almost 4 years (mid-to-late 1980's) and I found eating in
restaurants absolutely wonderful. There were ethnic restaurants that I
haven't seen the likes of the food served in them here on the mainland. I
moved from the Bay Area, California and had access to different types of
food, but living in Hawaii gave me greater access to all the Asian foods I
would have never had. Groceries were very expensive there at that time, and
we found that eating out was not as costly for us (in comparison to eating
at home) and we ate both in both expensive and inexpensive restaurants. I
don't recall eating in any chain restaurants, or for that matter if there
were any, but there probably was.
There were some locals who didn't like fish at all, because they considered
it a sign of being poor because their family caught the family dinner. Pity
them!
Dee

On Sun, 22 May 2005 16:58:23 GMT, smithfarms pure kona wrote:

> >who rents a condo to cook in vs. eat out when vacationing in Hawaii
>
> Well, I don't agree.

Sorry that got under your skin.

> Eating well in Honolulu does cost but it is
> available and there are many good Asian-pacific restaurants like
> "Roy's" etc as well as things like Ruth Chris etc.

I don't have any idea what Roy's is, but I certainly know Ruth Chris
and I prefer a different steak house.

> And remember, we
> have our own culture of food as well which may not be to your liking
> but it is interesting, because of our proximity and influence from
> Japan and China and Thailand etc.

I live in a Pacific Rim city, so it's not an issue of trying new
cuisines. When I travel, I make an effort to stay away from tourist
traps and try to find local eateries that appeal, but I have to sift
through a lot of mediocre food to find the occasional jewel. The
eating experience is just like home, except on a time crunch.

I know I shouldn't let my vacation memories be influenced by food, but
I do and that's why I like to have a kitchen at my disposal.
>
> We are 2,800 miles off the US mainland and in the Pacific Ocean and
> have many cultures and influences and food tastes here.