|
|
Mahi Mahi |
| (Coryphaena
hippurus) |
| Family:
CORYPHAENIDAE |
| |
| Vernacular
names: |
| Es:
Dorado común |
| Fr:
Coryphène commune |
| In:
Common dolphinfish |
| |
| Local
names: |
| Colombia:
Delfín, Dorado |
| Costa
Rica: Dorado |
| Chile:
Dorado de alta mar, Palometa |
| Ecuador:
Dorado, Mahi Mahi |
| Mexico:
Delfí, Doradilla, Doradillo, Dorado |
| Nicaragua:
Dorado |
| Panama:
Delfín, Dorado, Pez dorado |
| Peru:
Dorado, Perico |
| |
| Comercial
names: |
| Mahi
mahi, Dolphinfish, Dorado |
| |
| Simile
of international trade: |
| Cosmopolitan |
| |
| Geographical
distribution: |
| It
is found in the Pacific Ocean, Atlantic and Indico.
Its distribution goes from 32° 43' N to 37°
00' S in the Eastern Pacific Ocean |
| |
| Habitat
and biology: |
| Pelagic
oceanic and coastal. It feeds on fish, crustaceans
and molluscan. Spawns offshore. |
| |
| Lenght: |
| In
the artisanal fishing they catch specimens from
42 cm to 180 cm (TL). |
| |
| Principal
ports of landing: |
| Esmeraldas,
Manta, San Mateo, Puerto López, Santa Rosa
y Anconcito. |
| |
| Types
of fisheries: |
| Artisanal,
industrial (longline boats) and sport. |
| |
| Fishing
season: |
| From
december to march every year (rainy station). When
there is an event of "El Niño South
Oscillation" (ENSO) its availability is extended
during all year round. |
| |
| Landings: |
| The
annual unloading average in the artisanal fisheries
is 12 071 tons . |
| |
| Types
of vessel: |
| Fiberglass
and wood boats, balandras (artisanal fleet) that
tow anywhere from three to 12 smaller boats. |
| |
| Fishing
gear: |
|
| |
| Importance: |
| For
the artisanal fishermen, the Mahi mahi is the most
important resource, for the volumes that are captured
and because its fishery is widely know. Taking second
place by species in the exports of the white fish.
The demand is very good in the local market. Its
flesh (crude) is of whitish color tending to pink,
of excellent quality. Its skin servers for the leather
manufacture, to elaborated portfolios, straps, wallets,
purse, keeper of the keys and similar. |
| |
| Use: |
|
| |
| Processing
(fresh and frozen): |
| H&G: |
| Headless
and gutted, skin on, tail off. |
| |
| Fillets: |
| Fillet
with or without skin, bloodline out, boneless. |
| |
| Portions
(frozen): |
| Skinless
and boneless. |
| |
| Packing: |
| H&G: |
| Waxed
cardboard boxes, insulated, plastic liner, with
gel packs. |
| |
| Fillets: |
| When
fresh, in waxed cardboard boxes, insulated; plastic
liner, with or without vacuum packed, with or withou
gel packs. |
| |
| Portions: |
| Cardboard
boxes, with or without vacuum packed. |
| |
| Yield
(%): |
| H&G:
75 |
| Fillets:
57 |
| Portions:
41 |
| |
| Chemical
Composition: |
| Proximate
composition (%), Moisture: 76.5 - 77.6; Fat: 0.4
- 0.7; Protein: 18.5 - 20.5 |
| |
| Types
of preparation: |
|
| |
