Kajikia audax
Also Known As
Nairagi, A‘u, Makijki, Barred marlin, Spikefish, Striped swordfish
U.S. wild-caught striped marlin is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Striped marlin is caught year-round, but the majority is caught between November and June. |
Source |
U.S. wild-caught from waters around Hawaii, other U.S. Pacific Islands, and the high seas. |
Taste |
Distinctive flavor similar to but more pronounced than swordfish. It is considered the finest eating of all marlin species. |
Texture |
Firm. |
Color |
Varies from light pink to orange-red. Orange-red meat is desired by the sashimi market. |
Health Benefits |
Striped marlin is an excellent source of extra-lean protein. It is low in saturated fat and sodium. It is rich in niacin, vitamins B6 and B12, phosphorus, selenium, and omega-3 fatty acids. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 113 g |
| Amount per serving | |
| Calories | 120 |
| Protein | 24 g |
| Fat, total | 2.5 g |
| Saturated fatty acids, total | 1 |
| Carbohydrate | 0 |
| Sugars, total | 0 |
| Fiber, total dietary | 0 |
| Cholesterol | 40 mg |
| Selenium | 110 mcg |
| Sodium | 45 mg |
