Mahi Mahi, U.S. Pole- or Troll-Caught | Food & Water Watch
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Mahi Mahi, U.S. Pole- or Troll-Caught

 Mahi-mahi is not strongly associated with contaminants, but may contain some mercury. Consumers should check for current warnings to determine safe consumption levels of fish, in particular for pregnant women, those who may become pregnant and children: 

Mahi-mahi, also known as dolphinfish or “el dorado,” is caught in the United States in the Atlantic, the Gulf of Mexico, off the coast of Hawaii, and off the West Coast. Because mahi-mahi mature quickly, they are not highly susceptible to overfishing, nor to mercury and PCB contamination. Mahi-mahi can be caught with a variety of gear types. Troll- or hook-and-line-caught mahi-mahi is a best choice because this gear results in relatively minimal harm to other animals and the surrounding environment.  Because mahi-mahi is so resilient relative to other large fish, U.S. regulators have not mandated frequent assessment or monitoring of this species, which could become an issue of concern in the future. Fortunately, the South Atlantic Fishery Management Council is due to re-examine management in 2013, at which point we will be able to reconfirm that mahi-mahi has remained a sustainable choice or remove it from the recommendations. Mahi-mahi is also caught by international fleets that are not as well-managed as those in the U.S., and often use gear that can harm marine life and/or habitat, so knowing where the mahi came from is important.

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Mercury and PCB contaminant information for the Smart Seafood Guide is drawn from Environmental Defense Fund’s Health Alert List. Environmental Defense calculates health advisories based on government databases and scientific studies. Read more.

* Disclaimer

These recommendations are intended as a general reference. They are not intended to provide specific medical advice, supplant any government warnings or otherwise prevent exposure to any health hazards associated with seafood. People should always follow proper acquisition, handling and cooking procedures of any seafood they prepare or consume.