This large fish with a long, rounded, spear-like upper jaw is available wild-caught. It is a nomadic marine fish found in the open ocean right around the Australian coast; it hunts near the surface, mainly at night. It is caught only as bycatch, mainly by tuna longliners off the east and west coasts.

Though similar in appearance to Swordfish it is easily distinguished by its shorter, rounded ‘spear’ and scaled skin.

DIVE DEEPER

COMMERCIAL NAME

Striped Marlin

Method of Capture

Region

Other names

Barred Marlin (USA), Makajiki (Japanese), New Zealand Marlin, Spearfish, Spikefish, Striped Swordfish.

Scientific Family

Istiophoridae (Marlins).

Seasonality

Available year round, though supply is limited, with peaks from October to April.

Size

Average 30 - 120kg and 1.6 - 2.5 metres (measured from tip of lower jaw to tail fin), but can grow to at least 260kg and 420cm.

Price range

Medium priced.

Alternative Species

Albacore, Bonito, Swordfish, Tuna.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as steaks. Look for reddish-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Lay in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 60% from trunks.Has a medium flavour, medium-high oiliness and dry, firm flesh with large flakes. Overcooked it quickly becomes dry.The thick skin should be removed. The centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

Pan-fry, bake, braise, grill, barbecue, smoke, raw (sashimi). It is best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Anchovies, capsicum, chilli, citrus, garlic, ginger, green onions, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar, wasabi.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.