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Female mahi-mahi caught off the coast of Jamaica Mahi-mahi are swift and acrobatic game fish with striking colours. These colours darken when the fish dies (see illustrations) [ 1 ] The current IGFA all tackle record is 39.91 kilograms (88lb), caught in 1998 in Exuma , Bahamas by Chris Johnson of Lake Mary, Florida. [ 2 ]
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.
[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 .
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.
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.
1742 — Anders Celsius proposed a temperature scale in which 100 represented the temperature of melting ice and 0 represented the boiling point of water at 25 inches and 3 lines of barometric mercury height. [8] This corresponds to 751.16 mm, [9] so that on the present-day definition, this boiling point is 99.67 degrees Celsius. [10]
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 .
Accuracy and precision - degree of agreement of recorded temperature with actual; Resolution; Response time – the time required to measure 63.2% of the total difference between its initial and final temperature when subjected to a step function change in temperature; other points such as 90% are also used. [2] shock and vibration resistance