High fat, Low moisture, medium to firm texture The Black Marlin meat is reddish-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Has a medium flavour, medium-high oiliness and dry, firm flesh with large flakes. Overcooked it quickly becomes dry. The thick skin should be removed. The centre bone of cutlets can be removed and a filling placed in the cavity. The flesh is of good quality; marketed as fresh chilled loins (or) steaks (or) frozen. It cooks similar to tuna or swordfish and has a similar texture. The flavor is stronger than tuna but a bit milder than swordfish. The black marlin, with its pinkish orange / red flesh, is generally considered to be much tastier than either of the other species of bill fish.% Black Marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, Marlin can also be prepared by baking, poaching, shallow frying or smoking.
Our commitment to offering the best-quality seafood starts with a sustainable fishing method of sourcing. We fulfill social responsibility by leading sustainable management to preserve value for our present environment and sustainable seafood harvesting to protect the ocean’s bounty for future generations.
