Mahimahi retains better quality if it is not filleted until shortly before use. Imported mahimahi fillets of low quality may have high levels of histamines. Naturally-occurring spoilage bacteria probably act on the plentiful amount of histamine in mahimahi to produce biologically active histamines. When ingested in sufficient quantities, histamines give rise to an allergic-type reaction. Histamine problems can be avoided by properly chilling pelagic species from the time of capture to processing and consumption.
Local fishermen market their mahimahi as fresh, whole fish.
Most are purchased by up-scale restaurants in Hawaii and on the mainland. Some restaurants buy fillets from intermediary suppliers, but others prefer to receive the fish whole or grilled and gutted to retain good quality. Mahimahi over 15 pounds in body weight is the preferred market size. It has a delicate flavor that is almost sweet. Mahimahi is ideal for a variety of preparations.