Some say marlin tastes like swordfish, while others say it has a milder flavor. It all depends on how the fish is prepared. Marlin can be grilled, baked or even smoked.
Most people say marlin tastes similar to tuna, albeit a little stronger in flavor. In fact, blue marlin doesn’t feature on nearly as many restaurant menus as swordfish and tuna. Why? Marlin is an unpopular choice for menu items, although it’s a pretty good-tasting fish.
“Marlin often contains unhealthy levels of mercury and other toxins that can be harmful to humans,” says Appel. Avoid all striped marlin and most blue marlin with the sole exception, blue marlin caught in Hawaii.
Flavour of Marlin vs. Swordfish
The pink flesh of marlin tastes similar to swordfish, but swordfish is significantly lighter in color. Marlin is a fatty fish consisting of a high fat content. Therefore, marlin meat is very dense, similar to tuna, and has a strong flavor. On the other hand, marlin has a milder taste than that of swordfish.
HEALTH & NUTRITION
Hawaii Blue Marlin is an excellent source of healthy extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12 and selenium. Hawaii Blue Marlin is a good source of iodine and magnesium.
The winner of the largest marlin will take home $1.1 million and there is an additional prize of $550,000 for each boat that scores a 500 pound blue marlin.
The Worst: King Mackerel
But king mackerel — particularly those caught in the Pacific Ocean — are high in mercury. Doctors say young children and women who are pregnant or breastfeeding should avoid them entirely.
According to a CNBC report, the marlin fish is worth about $31,325.30 per pound. Additionally, females, which are significantly larger than males, can reach 14 feet in length and weigh in excess of 1,985 pounds, while average height ranges from 11 feet and 200 to 400 pounds.
“They catch the fish, but then they should be properly resurrected. They slow the boat down, hold the fish to one side, and slowly move forward to keep the oxygen moving up the fish’s gills. The fish has better chances of survival. You want to leave a lively fish in the ocean.”
Blue marlin is usually larger and has firmer flesh, while white marlin is smaller and softer. Both types of fish can be eaten raw, but it is generally recommended that blue marlin be cooked before consumption.
Biology and Life History
A Pacific Blue weighing 1,805 pounds (819 kg) caught in 1970 by a group of anglers aboard the charter boat Coreene in Oahu, Hawaii C under Captain Cornelius Choy (this fish is often referred to as “Choy’s Monster”) is still considered the largest marlin caught by rod and reel.
The “don’t eat” list includes king mackerel, shark, swordfish and tilefish. Any fish warnings due to elevated mercury levels should be taken seriously. This is especially important for vulnerable populations such as young children, pregnant or breastfeeding women, and older adults.
If you are lucky enough and skilled enough to hook one, you will need all your stamina as this fish will fight for its life. Some of the most experienced anglers have managed to lose a fight after five hours.
Overall, larger and longer-lived fish tend to contain the most mercury (4). These include shark, swordfish, fresh tuna, marlin, king mackerel, Gulf of Mexico brickfish and northern pike (5). Larger fish tend to eat lots of smaller fish, which contain small amounts of mercury.
Tilapia – Tilapia is arguably the mildest tasting fish there is. It’s not fishy at all and has a mild sweetness. Tilapia is easy to prepare and pairs well with a variety of different flavor profiles.
The largest marlin ever landed on rod and reel under IGFA rules was caught in Cabo Blanco, Peru aboard Petrel, the was directed by Stirling Stuart. The world record catch weighed 1,560 pounds and was 14 feet, 6 inches long and 6 feet, 9 inches in circumference.