It’s not an accident that avid fisherman Ernest Hemingway chose a blue marlin as Santiago’s adversary during the epic struggle depicted in “The Old Man and the Sea.” Sport fishermen have long sought to test their mettle against these strong creatures, capturing them as trophies from the sea. Although US fishing vessels do not target blue marlin, they are sometimes incidentally harvested along with tuna, which means American diners are slowly discovering what Caribbean islanders have known all along — blue marlin is a real delicacy. Somewhat sharper than salmon, its firm flesh makes excellent steaks. Smoked marlin is also a popular Jamaican dish.
Origin: Wild; Caribbean basin
Texture and Flavor: White, firm, flavorful, large flakes
Cooking Methods: Grill, pan sear
Substitutes: Wahoo, Amberjack, Mahi-Mahi