Fresh striped Marlin or 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. Nairagi is frequently used in raw fish preparations or is cooked in the same manner as tuna and swordfish. Learn More
Monchong has clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. The highly transparent flesh, high oil content and good shelf life makes this versatile fish very attractive for restaurant use. Learn More
Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. One way to retain moisture in a low fat content fish is to poach or grill.