The mahi-mahi (/ˌmɑːhiˈmɑːhi/ MAH-hee-MAH-hee)[3] or common dolphinfish[2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide.

These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean.

In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado.

[7] Out of the water, the fish often change color (giving rise to their Spanish name, dorado, 'golden'), going through several hues before finally fading to a muted yellow-grey upon death.

They spawn in warm ocean currents throughout much of the year, and their young are commonly found in rafts of Sargassum weeds.

Young mahi-mahi migrate past Malta where they are called lampuki and Sicily where they are known as lampuga or capone; there they are fished using nets and floating mats of palm leaves under which they collect.

Ballyhoo or a net full of live sardines tossed into the water can excite the mahi-mahis into a feeding frenzy.

Once on a line, mahi-mahi are fast, flashy, and acrobatic, with beautiful blue, yellow, green, and even red dots of color.

In French Polynesia, fishermen use harpoons, using a specifically designed boat, the poti marara, to pursue it, because mahi-mahi do not dive.

The poti marara is a powerful motorized V-shaped boat, optimized for high agility and speed, and driven with a stick so the pilot can hold his harpoon with his right hand.

[15] Although a very popular food dish in many parts of the world, there have been reports of ciguatera poisoning from human consumption of this fish.

These are produced by Gambierdiscus toxicus which grows together with marine algae, which causes fish like the mahi-mahi to consume them by accident.

[16] Mahi-mahi naturally have high levels of histidine, which is converted to histamine when bacterial growth occurs during improper storage or processing.

This leads to a foodborne illness known as scombroid food poisoning, which also affect other fish such as tuna, mackerel, sardine, anchovy, herring, bluefish, amberjack and marlin.