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Marshall Islands| Common Animals Fish Mushrooms Flora |
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Tetrapturus albidus |
July: Migration season in full swing, activity is high.
Requires caution when landing. Valued in sport fishing for fighting qualities. Used in various dishes in tropical region cuisines.
Inhabits tropical waters of the Atlantic Ocean. Smaller and slimmer than blue marlin. Known for speed and acrobatic jumps.
Caught by trolling with live bait and artificial lures Fished near underwater reefs and in open ocean
Active at water temperatures 24–28°C. Best fishing times are morning and evening.
Average weight: 150 kg
Meat is firm and tender, suitable for frying and baking. Chill quickly after catch to preserve quality. Highly valued for meat taste.
Fillet: Frying, baking
Whole: Grilling, baking
Head and bones: Fish broths
Whole: Grilling, baking
Head and bones: Fish broths
Fried white marlin fillet with lemon and garlic (Frying)
Quick and tasty dish
Quick and tasty dish
1. Cut fillet into portions.
2. Marinate in lemon juice, salt, and garlic for 20 minutes.
3. Fry 3 minutes per side.
2. Marinate in lemon juice, salt, and garlic for 20 minutes.
3. Fry 3 minutes per side.
Baked white marlin with herbs and olive oil (Baking)
Aromatic and juicy dish
Aromatic and juicy dish
1. Rub fish with olive oil, herbs, and salt.
2. Place on baking tray and bake for 25–30 minutes at 180°C (350°F).
2. Place on baking tray and bake for 25–30 minutes at 180°C (350°F).
Grilled white marlin with lemon sauce (Grilling)
Light and refreshing flavor
Light and refreshing flavor
1. Marinate fillet in lemon juice and spices for 1 hour.
2. Grill 5 minutes per side.
3. Serve with vegetables and herbs.
2. Grill 5 minutes per side.
3. Serve with vegetables and herbs.
Salad with boiled white marlin and greens (Boiling)
Light and nutritious dish
Light and nutritious dish
1. Boil fillet for 10 minutes, cut into cubes.
2. Mix with greens, onion, and olive oil.
3. Serve chilled.
2. Mix with greens, onion, and olive oil.
3. Serve chilled.