Marlin fillets

Marlin fillets are thin, clean cuts taken from the body of the marlin, a large fish known for its firm and flavorful meat, making it ideal for various culinary preparations. This ingredient is highly valued in seafood cuisine due to its dense texture and mild flavor, which allows it to absorb marinades and spices well.

Marlin is a pelagic fish that inhabits warm and temperate waters of oceans such as the Atlantic, Pacific, and Indian. It is especially common in the coastal regions of Latin America, the Caribbean, and Southeast Asia, where its fishing represents a significant tradition and influence on local cuisine.

Regarding its nutritional properties, marlin fillet is an excellent source of high-quality protein, low in saturated fat, and with a significant content of omega-3 fatty acids, which provide cardiovascular benefits. It also provides B-complex vitamins, minerals such as selenium and phosphorus, essential for metabolism and bone health.

In different Spanish-speaking countries in Latin America, marlin may be known by some synonyms or popular names related to its preparation, although the term "marlin" is generally recognized. For example, in Mexico and Central America, it is commonly referred to as "marlín", while in some parts of the Caribbean, it may be called "pez espada" (swordfish) or confused with it due to their similar shape and flavor.

Marlin fillets are ideal for grilling, baking, in ceviches, or seafood stews, offering an excellent balance of flavor and firmness for fresh and nutritious dishes.