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The heaviest landings of kajiki are during the summer and fall (June - October), the period when schooling tunas, the favorite prey of kajiki, are often abundant in the waters off Hawaii. This fish is commonly released by sportsmen. NOTE: California Residents | Local regulations prohibit us from shipping Kajiki (Pacific Blue Marlin) to any city in California. Even though our system will let you purchase marlin, we are sorry but we will be unable to process your order.
Kajiki is marketed in many forms. Kajiki with high fat content may be served as sashimi. Other good quality fresh fish may be filleted or loined for restaurants to serve as “catch of the day” or for sale in fish markets. Dressed, chunked, or loined marlin may be exported (although not to California which prohibits the sale of marlins, except black marlin, from any source). Up to 65% of whole fish weight can be recovered as fillet (see Table 5). Large fish that are less suitable for the fresh market, but yield a high percentage of usable flesh, may be smoked or processed into other forms such as fish burgers.
Although some longline boats which catch kajiki are at sea for up to 10-12 days, the quality of the fish is often better than one- or two-day old fish from sportfishing tournaments in which the sales value of the catch is secondary to the recreational value and the fish are not immediately iced (see Table 3). Kajiki (Pacific Blue Marlin) Poorly-handled fish may have cracked (separated) or turbid (burnt) flesh that is opaque with a dull, beige color. The texture is mushy, and the flesh falls apart easily. In kajiki of over 150 pounds, there is considerable connective tissue between layers of muscle. This tissue is tough and stringy, and its presence is one of the reasons why fish dealers and consumers prefer smaller kajiki.
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Summary of Distribution: Atlantic Ocean: in tropical and temperate waters. We follow Nakamura 1985 (Ref. 43) in recognizing Makaira mazara and Makaira nigricans as two distinct species chiefly because of differences in the pattern of the lateral line system. Many scientists, however, do not recognize this character as specifically diagnostic and consider the latter species as a single pantropical species occurring in the Atlantic, Pacific and Indian oceans. Highly migratory species, Annex I of the 1982 Convention on the Law of the Sea |
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Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org) |
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TrollingA trolling boat has multiple outriggers, poles and lines attached that use lures dragged across the ocean surface at speeds of 4 – 10 knots. Large beefy hooks are used with special durable lures allowing the fisherman to easily unhook the gamefish that has been caught and quickly get their lines back into the water. The larger the lures, the larger the potential fish, the larger the hooks. A tuna boat will usually make slow wide circles when trolling. A billfish boat will usually work ledges, fathom lines, zig zag area coordinates or make trolling circles if bait or a porpoise school is located and/or if they are fishing a FAD.. |
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Pelagic LonglineThis fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles. |
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Best of all for speed, power and jumping ability. This fish will give you the fight of your life. One of the most sought after gamefish in the world as it can grow to sizes well over 1500lbs.
Kajiki has firm flesh with a mild flavor (although somewhat more pronounced than the flavor of ahi). Flesh color in kajiki is amber, although it varies somewhat from fish to fish. Kajiki is the all time classic grilling fish, and the meat cooks to a clean white color and makes an ideal plate presentation. Flesh with high fat content has a naturally lacquered appearance. This fish is best grilled, but other cooking methods (like baking, frying & smoking)) work very well too. The Sashimi qualities offer a smooth tuna like flavor and a candy texture that can be used in poke, tartar, or simply sliced. So, Blue Marlin are highly prized in Japan for sashimi, but in Hawaii, kajiki is quite commonly prepared as a traditional Poke recipe.
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