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Mahi-mahi can live for up to five years, although they seldom exceed four. Females are usually smaller than males. Catches typically are 7 to 13 kg (15 to 29 lb) and a meter in length. They rarely exceed 15 kg (33 lb), and mahi-mahi over 18 kg (40 lb) are exceptional.
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 ...
Lampuki is the Maltese name for the dorado or mahi-mahi, a kind of fish that migrates past the Maltese islands during the autumn. The fishing season for lampuki is from 15 August through to the end of December, in accordance with Article 12 of Regulation (EU) No. 1343/2011 of the European Parliament and of the Council of 13 December 2011.
[10] [11] Its rapid growth rate and the high quality of the flesh could make it one of the most important marine fish for future aquaculture production. [ 12 ] Currently, the cobia is being cultured in nurseries and offshore grow-out cages in parts of Asia, the United States, Mexico , and Panama .
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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
In most parts of its range, the wahoo is a highly prized sport-fishing catch. [8] It reaches a good size, and is often available not too far from land; it is also a very good fighter on light to medium tackle. It is known in sport-fishing circles for the speed and strength of its first run. Recreational sports fishermen sometimes sell their catch.
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [ 1 ] [ 2 ] The WHC characteristic corresponds to meat juiciness and meat tenderness .