Nairagi (Tetrapturus audax) is commonly known as striped marlin, barred marlin, and a`u, the Hawaiian name applied to all marlin species caught in Hawaii. Nairagi are usually between 40 and 100 pounds in round weight and are rarely over 130 pounds. In the marlin family, the nairagi has the slenderest bill and the most visible "stripes". Although distinct when first taken from the water, the vertical stripes fade. Other distinguishing characteristics of this species are the high, pointed dorsal fin (higher than the greatest depth of the body) and more compressed sides than other species of marlin.


II. Of Special Interest For Buying/Distributing

Availability And Seasonality: Commercial landings of nairagi have increased in Hawaii with expansion of the local longline fleet. Landings are heaviest during the winter and spring (November-June) and are lightest during the summer. The 40 to 60 pound fish which appear in the spring season of some years are juveniles which migrate through the Hawaiian chain, passing through the islands again in the winter with more weight.

Fishing Methods: Most of the nairagi catch in Hawaii is landed by commercial longline boats fishing in the open ocean. However, nairagi may be caught near shore by slow trolling with live bait or lures during certain times of the year.

Distribution: The longline catch of nairagi is marketed primarily through the Honolulu fish auction, where it is sold fresh.

Substitution: The flesh color of nairagi varies from fish to fish. Nairagi having an orange-red flesh are particularly desired for the sashimi market and are often substituted for ahi. Nairagi with pink to light-colored flesh are commonly substituted for other species of billfish or tuna as broiled "catch of the day" menu items in up-scale restaurants.


III. Of Special Interest For Preparation/Quality Control

Shelf Life And Quality Control: Although some longline boats which catch nairagi remain at sea for up to 10-12 days, with proper care, the fish will retain a high quality for up to three weeks after capture (see Table 3).

One of the first indications of a serious loss of quality in nairagi is the appearance of orange parasites, especially in the belly portions. The parasites can be removed or destroyed by cooking, but they are not known to present a health hazard to consumers.

Product Forms And Yields: Fresh nairagi is sold whole, dressed (headed and gutted), or filleted for local sale and for export. Up to 65% of the whole fish weight can be recovered as fillet (see Table 5).


IV. Of Special Interest To Consumers/Foodservice Personnel

Color, Taste, Texture: Nairagi is considered the finest-eating of all marlin species because of its tender flesh. The natural color varies from light pink to orange-red, as previously described.

Preparations: Nairagi is frequently used in raw fish preparations or is cooked in the same manner as tuna and swordfish. The flesh of all marlin species is ideal for grilling, but the more tender nairagi can also be used in cold seafood dishes and salads. Nairagi is popular for gourmet smoked fish products, but high prices usually direct this fish to other uses.

SPONSERED BY THE STATE OF HAWAII, DEPARTMENT OF BUSINESS,ECONOMIC DEVELOPMENT & TOURISM, OCEAN RESOURCES BRANCH, P.O. BOX 2359, HONOLULU, HAWAII 96804, PHONE 808-587-2680, FAX 808-587-2777.

SEND E-MAIL TO: seafood@dbedt.hawaii.gov

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