fresh Dorado for lunch
28 October 2006
We caught another fish today, a Dorado, a.k.a. dolphin fish, a.k.a. mahi mahi ( I think ). This one is about 3 feet long and weighs about 25 lbs. The fish is incredibly beautiful, when it is about to strike it puts on its aggressive colors, which are dayglow green and yellow, with iridescent blue spots towards the tail. Its color is so brilliant yellow-green, that when I was reeling it in I at first thought it was a piece of kelp. When resting the fish has iridescent blue and silver colorations.
After we brought the fish into the boat and clubbed it, we saw the brilliant green turn to deep blue before our very eyes in a matter of seconds.
I wish I could share the photos with you, but we're presently 35 miles off shore of the remotest parts of rural Baja, so there's no cell phone connection even remotely possible. As soon as we get into cell phone or internet range, I'll upload some photos.
We cut the Dorado into steaks, putting 2/3 of it in bags in the freezer, and the other third I'm cooking right now for lunch. Hmmm, how to cook mahi mahi? Grilling sounds good, but I'd rather barbeque when we're at anchor. So I heated a large pan with extra virgin olive oil, added the 4 steaks, then placed chopped red onions, crushed garlic, red salsa hasera, and the juice of 4 oranges on top. The whole thing is simmering right now.
We are saving the fish head, to use as bait when we get to Mag Bay. For what, you ask? Lobster. I brought our crab net.
Right now, it's 12:30 PM local time, we are due to arrive in Mag Bay around 13 hours from now. The water temperature, according to my depth sounder, is 82 degrees. Air temperature is about 95 degrees in the shade.