The Blue Marlin is still a sport angler’s dream! The fish is indeed a king species, highly regarded by anglers for its striking features as well as fearsome fighting skill once hooked. It is also one of the fastest and biggest swimming fish in the ocean. Marlin are mainly considered as a sport fish sought for by competitive fishermen all over the world. But can you eat blue marlin?
Yes, you can eat blue marlin. Many people consider blue marlin a delicacy. It has a steak like texture with a mild flavor. However, nutrition experts advice that you eat this fish in moderation because it can have high mercury content.
So, if you’re wondering whether you can eat blue marlin aand any other marlin species that is edible, we have you covered. Read through to find out everything you need to know about eating blue marlin.
What is Blue Marlin?
Marlin is a huge long-nosed sea fish with an extended frame, a dorsal fin that’s long, and a circular spear protruding from the snout belonging to the genus Istiophoridae (order Perciformes). They are roving fish that may be found near the ocean’s surface all over the globe, and they are carnivores, eating mostly on other fishes.
Sport fishermen cherish them because they are eaten as food. There are several species of marlin, but only four are widely acknowledged as valid: black, blue, striped, as well as white marlins. A blue marlin or Makaira nigricans is a huge fish that may weigh up to 450 kg (1,000 pounds) and is found all around the world.
It’s a dark blue fish with a silvery belly that’s frequently banded with lighter vertical lines. A black marlin or Istiompax indica can reach the same size as the blue marlin. It has been reported to weigh upwards of 1,500 pounds (700 kg).
It’s an Indo-Pacific creature that’s blue-gray or blue above and paler below, with rigid pectoral fins that can’t be squashed against the stomach without force. Some other Indo-Pacific fish, the stripe marlin or Kajikia audax, is white below and azure above, with faint vertical stripes; it seldom exceeds 125 kg (275 pounds).
(K. albida, or K. albidus) known as the white marlin is a blue-green fish with a lighter belly and light vertical bands on its flanks that is only found in the Atlantic. Its weight limit is around 100 pounds (45 kg).
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Can You Eat Blue Marlin and How Does it Taste
Yes, blue marlin is one of the marlin species that you can eat. The fish shares some features with swordfish, which is a popular delicacy.
In reality, blue marlin isn’t as popular as swordfish or tuna on menu boards. Why? This is because the fish is commonly found in the Atlantic ocean, which has areas that are not easily accessible.
Some people argue that marlin are mostly for sport than food, and that this is something that should be preserved. Take a good look at the very next marlin you capture, and you’ll agree that it’s one of the most visually appealing sport fish around.
It’s also because of the firm texture and unique taste, which make it less desirable for many people. Overall, blue marlin does taste fine though it may be more challenging to prepare than other species of this type of fish.
The texture of blue marlin is quite firm, and the taste is fairly mild with a slightly sweet flavor. The pinkish flesh of blue marlin is often compared to that of swordfish. When cooked, this type of fish can be dry, so it’s important to add extra moisture. One way to do this is by basting the fish with olive oil or another type of fat while it cooks.
Can You Eat Raw Blue Marlin?
Some people say that blue marlin tastes better when eaten raw. People in parts of Japan eat it as sashimi. If you want to try raw blue marlin, make sure to purchase it from a reputable source. It’s best to cook the fish for at least 10 minutes in order to kill any bacteria that might be present.
Is it Safe and Healthy to Eat Marlin?
Blue marlin provides a number of health advantages, but you should be cautious about how much of it you ingest.
Health and nutritional advantages of blue marlin:
- Blue marlin seems to be a great source of protein that is both lean and nutritious.
- The saturated fat content of blue marlin is minimal.
- The sodium content of blue marlin is minimal.
- Omega-3 fatty acids, vitamin B12, vitamin B6, and selenium are all abundant in blue marlin.
- Iodine and magnesium are both abundant in blue marlin.
As far as blue marlin is also known to contain high nutritional value, you also can’t ignore it’s mercury content. The issue with Blue Marlin is that it’s a huge predatory fish with significantly greater mercury levels. It also contains other poisons than that of other species which can be toxic to humans.
Blue marlins are among the species of fish with the maximum mercury levels. Mercury is a very poisonous chemical that is quickly absorbed into marine creatures’ tissues, particularly fish. A Blue Margin grows in size as it gets older. The more the mercury concentrations in fish, the more dangerous it is.
When we eat fish with dangerously high amounts of mercury, such as Blue Marlin, the neurotoxins can cause serious health problems. Kidney problems, reproductive disorders, and birth deformities are just a few of the negative consequences. Mercury in high amounts can harm a developing fetus’s brain.
Females of reproductive age as well as small children should avoid eating Blue Marlin and other high-mercury seafood since the body might take months to purge itself of the mercury. As a result, customers should exercise caution when eating Blue Marlin.
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Is Eating Marlin Illegal?
While marlin is prized as a sport fish, it is also marketed as BBQ fish-on-a-stick at sushi restaurants and roadside vendors. The selling of marlin in the Atlantic in the U. S. has been banned due to intense pressure on natural resources. Commercial fishing is not prohibited in some nations, including Japan and Cuba.
Recreational fisherman can capture Atlantic marlin in the United States, while marlin originating from the Indian and Pacific seas can be imported and sold. This allows individuals to incorrectly label Atlantic marlin and market them as Indian or Pacific marlin, according to experts.
The act, which officials say is usually committed by recreational fishers who make huge amounts of money selling their capture to opportunistic eateries or smokehouses, is penalized by both criminal and civil sanctions.
The National Oceanic and Atmospheric Administration (NOAA) has looked into probable illicit marlin sales around the Atlantic seaboard and in the Gulf coast, but the legislation is difficult to execute since marlin origin documents are easily falsified.
According to Graves, the Atlantic blue marlin species, which is categorized as more vulnerable by the International Union for Conservation of Nature, may not be as strong as other large fish like most tuna as well as swordfish. As a result, he believes it is critical to adopt whatever possible technique to defend them.
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How to Prepare Blue Marlin
The blue marlin is best cooked using methods that don’t dry out the flesh, such as grilling, broiling, or baking. It can also be poached, which is a good option if you’re trying to keep the fish moist. When preparing blue marlin, it’s important to remove the bloodline, which is a dark strip of tissue that runs along the side of the fish. This part of the fish can taste bitter, so it’s best to remove it before cooking.
Below are popular ways of preparing blue marlin:
Smoke marlin is perhaps the most popular cooking method of these fish, and it’s popular in places such as Cabo San Lucas, Mexico, where fishermen from all around the globe come to capture trophy-sized marlin spanning hundreds of pounds.
Grilling blue marlin is likely the second-most common approach of preparing these fish. It enables you to use a variety of seasonings and flavorings such as lemon or orange.
Blue marlin steaks that are pan-seared are a common menu dish in Hawaii as well as other regions where marlin is captured often. This technique of cooking is also strongly recommended for generating a better-tasting result than practically any other form of fish preparation.
Raw marlin may also be eaten in tiny quantities as poke, sashimi, or carpaccio, but it’s critical to devour the meat immediately to avoid hazardous microorganisms.
If you choose to filet a Blue Marlin, experts recommend that you use a very sharp knife. To begin, cut the bottom fins and peck all the way around. After that, place the blade near to the fish’s gill and slice to cut off the head and intestines.
Then, from the tail, you’ll want to create an incision to spin. The remainder of the procedure is quite similar to that of fileting a bigger fish such as a tuna. The nether regions of the fish should be cut into thick filets on either side.
To optimize the flesh in the filets, penetrate deeply along the Blue Marlin’s flank directly down to the tail. To keep the filets fresh, freeze them as soon as possible after cutting.
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A Blue Marlin is regarded as among the most valuable fish in the sea by fishermen. It is the hallmark sport fish due to its speed and unwavering capacity to fight. Not only does the Blue Marlin have such a large beak, but it also has a magnificent blue hue that distinguishes it from other creatures in the water.
The fish is azure blue on top and silvery white on the bottom, and it has a dorsal fin and a long spear upper mouth. For offshore anglers, these features make it among the most identifiable species.
For several offshore fishermen, capturing one Blue Marlin is a dream come true. If only angling for Blue Marlin on a grab basis wasn’t so dangerous to the fish. Sport fishermen will keep on playing an important part in keeping this type of fish alive and well. The fish is unfit for human consumption, particularly if we really want them to continue to swim openly in our waters in the future.