Marlins are large fish that live in tropical and subtropical oceans around the world. There are around 10 species of marlin, the most well-known being the Atlantic blue marlin and the striped marlin. Marlins are apex predators, feeding on a variety of smaller fish, squid, and crustaceans. They are prized by recreational fishermen for their strength and fighting ability when caught. So do humans actually eat marlin? Let’s take a closer look at whether marlins are part of the human diet.
Are marlins edible?
Yes, marlin meat is edible and consumed by humans in many parts of the world. The flesh is white, lean, and firm, although it does contain some small bones. Marlin is reasonably high in protein and low in fat compared to other fish like salmon and tuna. However, marlins tend to have higher levels of mercury than other fish, so consumption should be limited, especially for pregnant women and children.
Marlin meat does not have a distinctly “fishy” taste and works well with a variety of seasonings and cooking methods like grilling, broiling, or blackening with cajun spices. The meat holds up well when cooked compared to more delicate fish. Their large size means marlin steaks can be thick and substantial.
What does marlin taste like?
Marlin has a mild, slightly sweet flavor and a moderate fat content. The flesh is firm with large, meaty flakes when cooked. The taste is often described as clean and refreshing. Marlin has less natural oils than salmon or tuna, so the flavor is not as prominently “fishy.”
Marlin absorbs seasonings and marinades well. The meat’s mildness allows the flavors of garlic, lemon, herbs and spices to come through when prepared. The meat can be barbecued, grilled, baked, broiled or smoked without becoming dry.
What parts of the marlin are eaten?
The most popular cuts of marlin to eat are the meaty steaks sliced from the fish’s body. Marlin fillets are also commonly eaten. Smaller pieces of marlin can be used in stews, soups, tacos, ceviche and other dishes. Marlin jerky is popular in some regions.
Unlike some fish, most of the marlin is usable for consumption. The exception would be the organs and intestines which are typically discarded. The head, tail, bones and skin may be used for stock, soups or stews after cooking.
How should you cook marlin?
Marlin holds up well to most cooking methods thanks to its dense, meaty flesh. Here are some of the most popular ways to cook fresh marlin:
- Grilling – Marlin steaks are excellent grilled over high heat. A quick sear helps keep the interior moist.
- Baking – Baking in the oven allows marlin fillets or steaks to cook gently while retaining moisture.
- Broiling – Under the broiler, marlin gets caramelized exterior while cooking in minutes.
- Poaching – Marlin keeps its flaky texture when poached in simmering liquid.
- Smoking – Smoky flavor pairs well with marlin due to its oiliness. Hot smoke for 30 mins.
- Ceviche – Marlin is frequently used for ceviche, “cooking” in citrus juice.
- Sushi – The lean flesh and sushi-grade texture makes marlin a popular choice for sashimi.
Marlin takes well toPACIFIC marinades, spices and sauces. Try teriyaki, miso garlic, lime juice, jerk seasoning, blackening spice or hoisin sauce. Quick cooking helps prevent overcooking the meat.
What are some popular marlin dishes?
Around the world, people have found creative ways to serve fresh-caught marlin in delicious dishes, including:
- Poke bowls – Raw marlin poke is especially popular in Hawaii.
- Ceviche – Marinated raw marlin is popular in Latin America and the Caribbean.
- Escabeche – Latin America pickle-style preparation with citrus, onions, chilies.
- Billfish chowder – Hearty marlin chowder stew is common in Okinawa, Japan.
- Fish tacos – Marlin makes excellent grilled or fried tacos.
- Seafood stew – Marlin holds up well in hearty Mediterranean or Asian fish stews.
- Grilled steak – Simple grilled marlin steaks, popular on Pacific islands.
- Sashimi – Thin slices of raw marlin are served around the Pacific rim.
The firm texture and large flakes of marlin work well in these dishes. Marlin pairs nicely with island flavors like mango, pineapple, coconut milk, chilies, ginger, lime and more.
Where do people eat marlin?
Marlin consumption is especially common in tropical regions where they are fished, such as:
- Pacific Islands – Fresh marlin is integral to Polynesian cuisine in Hawaii, Tahiti and other islands.
- Caribbean – Marlin features in the cuisines of Cuba, Jamaica, Costa Rica and Barbados.
- Japan – Pacific bluefin is eaten as sushi and sashimi. Okinawa is famous for marlin dishes.
- Mexico – Marlin tacos and ceviche are popular on the Baja Peninsula and coastal towns.
- Portugal – Grilled marlin steak is enjoyed along the southern coast and Azores islands.
- Mediterranean – Marlin can be found around Spain, Italy and Greece.
- Sri Lanka – Marlin curry is a specialty along the coasts.
- South Africa – Grilled marlin is popular, especially in Cape Town.
In these areas, fresh marlin is readily available at fish markets or as an entrée at local restaurants. Tourists to these regions should look for a chance to try the local marlin specialty.
Nutritional value of marlin
Marlin is a healthy, lean protein source that is low in fat and calories while providing important nutrients. A 6 oz serving of cooked Atlantic blue marlin contains:
| Calories | 129 |
|---|---|
| Protein | 24g |
| Fat | 2g |
| Sodium | 418mg |
| Omega-3 fatty acids | 1g |
| Vitamin B12 | 208% RDI |
| Selenium | 92% RDI |
| Niacin | 29% RDI |
Marlin provides high-quality protein with all the essential amino acids. It’s a very lean fish, with a 6 ounce portion providing over 20 grams of protein for less than 130 calories. Marlin is a good source of heart-healthy omega-3 fatty acids, although not as high as fatty fish like salmon. It also provides high amounts of vitamin B12, selenium and niacin.
Mercury levels in marlin
As large predatory fish, marlins can accumulate moderate amounts of mercury in their tissues. Mercury is a heavy metal that is toxic in high doses.
Compared to other fish like tuna, tilefish and swordfish, marlins tend to have lower mercury levels. Still, caution should be taken around consuming large amounts of marlin, especially for pregnant women, nursing mothers and young children.
Adults should limit intake to no more than 3-4 servings per month. This allows enjoying marlin while limiting mercury exposure. Pregnant women should consume no more than 1-2 servings monthly.
To help reduce potential mercury exposure, avoid consuming parts of the marlin high in mercury like the organs. Also choose younger, smaller marlins which tend to be lower in mercury.
Sustainability of marlin fishing
Some marlin species like the Atlantic blue marlin are overfished and threatened by unsustainable fishing practices. However, Pacific striped marlin fisheries are generally well-managed with healthy populations.
When purchasing marlin, look for products labeled with a sustainability certification like Marine Stewardship Council (MSC). This ensures the marlin comes from responsibly managed fisheries.
Some tips for making sustainable marlin choices:
- Choose Pacific-caught marlin over Atlantic/Indian ocean sources.
- Buy hooks-and-line or troll/pole caught rather than net-caught.
- Avoid illegal “bycatch” marlin from tuna fisheries.
- Purchase marlin from MSC certified suppliers when possible.
- Consult Seafood Watch guides to find best choices.
- Support well-managed recreational marlin fishing.
With responsible sourcing decisions, marlin can be an occasional part of a sustainable seafood diet.
Conclusion
Marlin is a flavorful and nutritious fish that offers a lean, high-protein addition to seafood meals. When sourced mindfully, marlin can be a reasonably sustainable choice as well. Light grilling, broiling or baking helps bring out its mild, refreshing flavor. Marlin works well in everything from Hawaiian poke bowls to Mediterranean stews. For those who live in regions where fresh marlin is available, it can be a delicious local specialty to savor.
