Basic HTML Version
One of the first indications of a serious loss of quality in
nairagi is the appearance of orange parasites, especially
in the belly portions. The parasites can be removed or
destroyed by cooking, but they are not known to present a
health hazard to consumers.
Product Forms And Yields:
Fresh nairagi is sold whole,
dressed (headed and gutted), or filleted for local sale and for export. Up to 65% of the whole fish
weight can be recovered as fillet (see Table 5).
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Nairagi is considered the finest-eating of all marlin species because of its
tender flesh. The natural color varies from light pink to orange-red, as previously described.
Preparations:
Nairagi is frequently used in raw fish preparations or is cooked in the same manner as
tuna and swordfish. The flesh of all marlin species is ideal for grilling, but the more tender nairagi can
also be used in cold seafood dishes and salads. Nairagi is popular for gourmet smoked fish prod-
ucts, but high prices usually direct this fish to other uses.