Striped marlin (makajiki)
Striped marlin acquires extra fat from late autumn, heralding their peak season for flavor. While lacking the intensity and aroma of Blue fin tuna, the mild, pale flesh retains color well, making it a favorite banquet dish. The belly is sinewy and short on fat, giving it little market value. The subcutaneous meat on the center back has an attractive och-re tinge, albeit slightly cloudy due to the fat. Marlin in this season offers the tart ferrous quality and blood-engorged aroma of Blue fin tuna.