Mahi Mahi (Amloshk)

Fresh Mahi Mahi (Amloshk) – Firm, Juicy & Perfect for Grilling and Frying

Mahi Mahi, locally known as Amloshk, is a premium saltwater fish admired for its firm texture, juicy flesh, and clean, mildly sweet flavor. It is widely used in both desi and continental cooking, especially where grilling or pan-searing is preferred.

The meat is dense yet tender, holding its shape well during high-heat cooking without drying out. Amloshk absorbs marinades evenly, making it ideal for BBQ, pan-fry, shallow fry, and light curries. Because of its neat cuts and high meat yield, Mahi Mahi is often chosen for restaurant-style meals at home, weekend cooking, and special occasions.

At Anbar Fish, Mahi Mahi (Amloshk) is professionally cleaned, carefully handled, and delivered via nationwide cold-chain logistics, ensuring consistent freshness and premium quality across Pakistan.

Similar Seafood You May Like

King Fish (Surmai)
Cobia Fish (Sangra)
Amberjack Fish (Saafi)

Flavor Profile

Mahi-mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture, and large, moist flakes. The skin is thick and should therefore be removed before cooking. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline. If the bloodline is brownish or dull then the fish is old

Nomenclature

• English Name: Mahi Mahi, Dorado
• Local Name: Aab-Rose, Amrusk, Amroos & Amloshk
• Scientific Name: Coryphaena hippurus

Habitat

Mahi Mahi is a Sea fish that mainly lives in Pelagic, inhabiting open waters but also approaching the coast.

Catching Method

Mahi Mahi is caught using Gillnets, Hook lines & Line Gears.

Physical Attributes

Mahi Mahi has Scales on the body. A single dorsal fin extending from above eye almost to caudal fin with 58–66 rays, pectoral fins more than 1/2 of head length, caudal fin deeply forked.

Color

Mahi Mahi is brilliant metallic blue-green when alive, fading after death to grey with a green tinge, sides are silvery with a golden sheen and rows of dark spots or golden blotches, dorsal and anal fins black, the latter with a white edge.

Size

On average, the Mahi Mahi size range is 3 kg to 7 kg per fish. However, Other sizes are also occasionally available.

Cutting Preferences

Mahi Mahi is preferred for Boneless Fillets, Boneless Biscuits, and Boneless Fingers

Approx. Cutting Yields

•  Whole: 100%
•  Gutted: 75%
•  Headless and Gutted: 65%
•  Slices: 60%
•  Boneless: 47%

Why Mahi Mahi (Amloshk) is Popular

• Firm, steak-like texture
• Juicy flesh that doesn’t fall apart
• Excellent for grilling, frying, and BBQ
• Clean flavor with slight natural sweetness
• Popular in both desi and continental recipes

Health Benefits of Mahi Mahi

• High in lean protein
• Naturally low in fat
• Supports muscle strength and daily energy
• Light yet filling when cooked properly
• Suitable for balanced and active lifestyles

(Fresh seafood with no artificial additives or preservatives)

Best Ways to Cook Mahi Mahi (Amloshk)

Grilled Mahi Mahi – Lemon, garlic, olive oil
Pan-Seared Fillets – Golden crust, juicy center
Masala Fry – Light desi spice coating
BBQ Fish – Thick cuts that hold shape
Light Curry – Short gravy to preserve texture

Chef Tip: Marinate Amloshk for 20–30 minutes and cook on medium-high heat. Avoid overcooking to keep the fish moist and tender.

Frequently Asked Questions (FAQs)