Meat should be pink to light beige. The darker the meat, the stronger the taste. When purchased fresh, it should be refrigerated at 32-38 degrees F. and used within two days. For longer storage, wrap well and freeze at 0 degrees F. for no more than 4 months. Thaw frozen mahi-mahi in the refrigerator or under cold running water.
Some people claim it is the best eating of the fin fish.
The skinned meat can be prepared in virtually any cooking method, broiling, poaching, steaming, baking or frying. When grilling, the skin should be left on to keep the fish intact. Care should be taken to avoid overcooking. Cover and marinade in refrigerator for 30 minutes. Place fish on a lightly-oiled broiler pan.