
Kajikia audax
Also Known As
Nairagi, A‘u, Makijki, Barred marlin, Spikefish, Striped swordfish
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 |