Mahi mahi, also called dolphinfish or dorado (it is a fish, not a dolphin), is a fast-growing species caught by Sri Lanka’s multi-day longline and handline boats alongside yellowfin tuna and swordfish. The fleet lands it in harbors such as Negombo, Beruwala and Galle, and Sri Lankan seafood plants ship it fresh by air or frozen.

Forms

• Whole gutted: chilled on ice for air freight
• Loins: skin-on or skinless, fresh or frozen
• Portions: cut to your weight, vacuum packed and frozen

Quality points

Mahi mahi is a histamine-forming species, so temperature control from catch to packing matters. We ask for histamine results on each lot and the plant’s HACCP and approval numbers, and a health certificate travels with every shipment. Tell us your size grade, cut and destination, and we confirm availability for the season.

Who buys it

Seafood importers, restaurant distributors and retailers in the US, the EU and the Gulf.

What to tell us for a quote

• The product, grade or specification you need, and a reference sample if you have one
• Quantity per order and how often you buy
• Pack size, packaging and labeling
• Destination port and the Incoterm you prefer
• Documents your market requires, such as a certificate of origin, phytosanitary or health certificate, or lab test reports

Packing and shipping

Chilled fish travels by air in insulated boxes with gel ice, and frozen product by reefer container or as frozen air cargo, quoted FOB Colombo, CFR or CIF. The cold chain is logged from packing to loading, and we confirm the airline or shipping schedule with the quote.

How to get a price: tell us the quantity, your specification and your destination port. We quote FOB Colombo, CFR or CIF, with lead time and minimum order, and arrange samples before an order.

Photo: Hans Hillewaert, CC BY-SA 4.0, edited.

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