Instructions: Marlin is in a culinary class all by itself; a fish with the substance of beef, high in protein, rich in fat, but with all the benefits of fish.

Marlin are captured primarily by longlines =C4=C4 a line that may extend for as many as twenty miles with multiple hooks set between buoys in the open ocean =C4=C4 although some are taken by gillnets and a very small percentage are harpooned.

They are large fish, averaging 50 to 200 pounds in the commercial catch, with occasional specimens up to 1,000 pounds.

Marlin is almost always sold in steaks. Color is the key to getting good quality. Marlin naturally vary in color depending on diet. East Coast Marlin is pinkish in color, while California Marlin is creamy white.

Regardless of color, the flesh should always be slightly translucent and have a bright sheen. The lighter flesh should never be gray; the darker flesh and blood vessels should be reddish; never brown, a sign of old age.

Whether fresh or frozen, Marlin is sold at the retail level as skin-on boneless steaks. The thickness varies, but at least one inch thick is preferred. Steaks range from 6 ounces to about a pound. Sometimes stores will sell cubes, the trim left over from steaking whole Marlin; theyre excellent for seafood kabobs and usually cost half as much as steaks.

Found in all but the most frigid waters of the world, Marlin are pursued by fleets from more than 20 nations.

Fresh Marlin is available year-round, but the best buys are in the late spring when the Hawaiian and Chilean fisheries are in full swing, and in the early fall when fish from both California and the Northeast are being landed. Expect to pay at least $6.99 a pound for good quality steaks.

Domestic Marlin, which is always sold fresh, usually costs more because of the shorter trip times and better handling methods. Imported Marlin, while less consistent in quality, can still be a good buy. In fact, some imported frozen Marlin can be superior to fresh.

Marlin has a full and versatile flavor. it is delicious alone, with a simple seasoning of pepper and a squeeze of lemon or lime juice, or it can be served with strongly flavored accompaniments. It holds its own with flavorful herbs such as rosemary and sage. Accompanying sauces can be robust with flavors of garlic, curry, mustard or hot peppers.

Cooking Marlin is not complicated. The key is to cook it quickly. Cook steaks over a very hot charcoal fire or under a preheated broiler.

Calculate the cooking time from the thickness of the steaks, roughly 10 minutes total for each inch. So a =AB-inch steak will need little more than 2 minutes on each side, and a 1=AB-inch thick steak needs about 6 minutes per side. Take the fish from the heat shortly before it is fully cooked, as the exterior heat of the fish will continue to cook it, retaining more of the moisture.

Often referred to as the beefsteak of finfish, Marlin is hearty eating; fat and 310 calories. Like all higher oil content fish, it is high in healthy omega-3 acids with 1.2 g per serving.

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