Blue Marlin


Origin: Hawaii



Blue Marlin (Kajiki) Flavor Profile

Blue Marlin has a mildly pronounced flavor with a very firm, almost steak-like texture.  The flesh color ranges from white to pink depending upon diet, although it varies somewhat from fish to fish.  Flesh with a high fat content has a natural sheen.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

Kajiki, Sailfish, Spikefish, A`u (Hawaiian for all Marlin), Kurokajiki (Japanese)

Description (Makaira nigricans)

The blue marlin is part of the billfish family and is the largest of the marlins.  They commonly grow to 11 feet and are known to exceed 2,000 pounds, but average market size is 80 – 300 pounds.

They are cobalt blue on top shading to silvery white on bottom, although colors can vary by region, leading to the belief that there may in fact be two distinct species – Atlantic Blue Marlin (M. nigricans) and Indo-Pacific Blue Marlin (M. mazara).  The upper jaw is elongated in the form of a spear, the dorsal fin is pointed at front end with no spots, and pectoral fin and anal fin are pointed. The lateral line is reticulated (interwoven like a net), making it difficult to see in large specimens. The body of the blue marlin is covered with imbedded scales ending in one or two sharp points.

-“Chef’s Resources”