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Young fisherman with dolphinfish from Santorini, Greece, c. 1600 BCE (Minoan civilization). The mahi-mahi (/ ˌ m ɑː h i ˈ m ɑː h i / MAH-hee-MAH-hee) [3] or common dolphinfish [2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide.
Frigate birds dive for the food accompanying the debris or sargasso. Other fish may be present in the area. Experienced fishermen can tell what species are likely around the debris by the birds' behaviour. [citation needed] Mahi-mahi hunt flying fish. Mahi-mahi typically are taken by trolling ballyhoo on the surface with 30 to 50 pound line ...
The predators of the cobia are not well documented, but the mahi-mahi (Coryphaena hippurus) is known to feed on juveniles and the shortfin mako shark (Isurus oxyrinchus) eats the adult. The cobia is frequently parasitized by nematodes , trematodes , cestodes , copepods , and acanthocephalans .
Yellowfin may venture well inshore of the continental shelf when water temperature and clarity are suitable and food is abundant. Yellowfin tuna often travel in schools with similarly sized companions. They sometimes school with other tuna species and mixed schools of small yellowfin, and skipjack tuna, in particular, are commonplace.
A tuna (pl.: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.The Thunnini comprise 15 species across five genera, [2] the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which ...
Meat can be replaced by, for example, high-protein iron-rich low-emission legumes and common fungi, dietary supplements (e.g. of vitamin B 12 and zinc) and fortified foods, [152] cultured meat, microbial foods, [153] mycoprotein, [154] meat substitutes, and other alternatives, [155] such as those based on mushrooms, [156] legumes (pulses), and ...
Bringing meat to room temperature doesn’t make a difference in the final product, at least not a noticeable one. I asked a few Food & Wine recipe testers and recipe developers and most said they ...
The Atlantic bluefin tuna (Thunnus thynnus) is a species of tuna in the family Scombridae.It is variously known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies), giant bluefin tuna (for individuals exceeding 150 kg [330 lb]), and formerly as the tunny.