Striped marlin

Scientific name: Kajikia audax

  • Sustainable

    Striped marlin is assessed as sustainable through the Australian Fisheries Management Authority Tropical Tuna Management Advisory Committee. Catch limits are set every year to ensure the fish stock remains healthy and sustainable.

  • Tasty

    Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi.

  • Nutritious

    A lean protein source full of omega-3 fatty acids and micronutrients that are vital for a healthy immune system, heart and brain.

Quick facts

  • Striped marlin have elongated bodies with a long thin pointed bill.
  • They have dark blue or black backs, with 12-16 blue vertical bars on the lower sides. When the fish is excited, the colour of these bars rapidly changes from blue to lavender via the contraction or expansion of chromatophores (special pigmented cells).
  • Striped marlin grow up to about 4 metres in length and 260 kg in weight. They are commonly found at 1.6-2.5 metres and 30-120 kg.
  • They have a life span of up to about 10 years.
  • Unlike other marlin species, striped marlin slashes their prey with their bill rather than impaling it.

Cooking tips and ideas

  • Striped marlin flesh is dark and strongly flavoured. It is firmly textured and quite low in moisture.
  • Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying, suitable for curries, smoking, or eaten raw as sashimi.
  • Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours.
  • Try char-grilling but keep the centre rare to avoid dryness.

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