Tag Archives: Nairagi

© 2012 REMCooks.com

Cooking on a Rock: Striped Marlin with Roasted Poblano Citrus Pesto and Garlicky Roasted Broccoli

© 2012 REMCooks.com

This will be a particularly long post because today’s post is more about technique and flavor. Also, while this meal may not be the prettiest meal I have ever posted it was absolutely delicious. It was cooked on a rock, too, a salt rock that is. Now, some of you are wondering how you can cook a piece of protein on a salt rock. Well, read further and find out. :) Continue reading

© 2012 REMCooks.com

Poached Nairagi (Striped Marlin) with Lime Basil Pesto on Tomatoes

© 2012 REMCooks.com

Summertime, and the livin’ is easy. Fish are jumpin’ and the cotton is high…I love the summertime, even with the brutal Texas heat. I guess it was about time to get really hot. It’s August after all but you sure can beat the heat with this deliciously refreshing meal. Continue reading

© 2012 REMCooks.com

Grilled Nairagi with Avocado, Tomato, Caper, Cilantro & Lime Salsa

© 2012 REMCooks.com

Nairagi on the continental US generally refers to Striped Marlin; however, Nairagi is the Hawaiian name applied to all marlin species caught in Hawaii. Striped marlin, nairagi, are usually between 40 and 100 pounds in weight. Prized nairagi has a reddish-orange colored flesh with a bright red blood meat to let you know it’s fresh. Although typically caught with longline boats that stay out for 2 weeks at a time, with proper care, nairagi will retain a high quality for up to three weeks after capture. Continue reading