Blue Marlin (Kajiki)

Makaira nigricans


  • Caught around Hawaii and throughout the South Pacific
  • Skin-on boneless fillets
  • Easily cut into steaks
  • Flesh color ranges from pale cream to orange to pink, depending on diet

Handling & Storage

  • Store in cooler, between 1º to 4°C
  • Minimum shelf life is 3 days from delivery

Seasonal Availability

Best availability and price occurs in the spring

Flavour/Texture Profile

Cooking Tips

  • For a milder flavor, trim off any dark lateral line meat
  • Kajiki is a leaner meat than swordfish, and can dry out unless cooked just to the point of “done”
  • Great baked, broiled, sautéed, or grilled

Recipe Broiled Swordfish a La Nicoise