Dolphinfish Tagging in the Caribbean

Participate in the Caribbean Dolphinfish Tagging Initiative

The Dolphinfish Research Program (DRP) is running the latest study of Dolphinfish, sometimes known as Mahi-Mahi. DRP is the largest private research program aimed specifically at better understanding the movements, population dynamics and life history of dolphin fish around the world. They will be doing so with a dolphinfish tagging initiative.

In the U.S. waters of the Caribbean Sea, namely Puerto Rico and the U.S. Virgin Islands, the program has been active since 2008 and deployed seven satellites and nine acoustic tags and has had 150 participants tag and release 742 dolphinfish. Since 2016, twenty vessels have contributed detailed catch information from more than 697 offshore fishing trips.

“The northeast Caribbean Sea is a key location to continue to expand the DRP to further describe local movements and regional connectivity with not only northern Caribbean Islands and the United States, but within the Caribbean Sea as a whole, which is largely unknown,” says Wessley Merten, Ph.D., director and president of the DRP, based in Rockville, MD.

Anglers who catch dolphinfish in U.S. Caribbean waters can participate in the dolphinfish tagging initiative. Send a photo and a brief description to Merten at wess@beyondourshores.org, on Facebook @tagdolphinfish or Twitter @dolphintagging. He and his team will incorporate the report into the DRP’s bi-monthly posts. Anglers who want to tag and release small dolphin can also request a tagging kit by emailing Merten or calling (787) 436-8300.

dolphintagging.com

By Carol Bareuther, Southern Boating May 2018

More Caribbean Updates:

Sport Fishing Tournaments in the Caribbean

Celebrate the Holiday Season with this Festive Menu!

Panko-Crusted Mahi with Pomegranate Orange Salsa
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6

½ c. pomegranate seeds
1 navel orange, peeled and diced
1 tbsp. orange zest
1 Hass avocado, peeled, pitted, diced
1 tbsp. olive oil
1 tbsp. honey
1 tbsp. lemon juice
¼ c. fresh mint
½ c. fresh basil
Pinch kosher salt
Pepper to taste
1 c. egg whites (approx. 6 eggs)
6 4-oz. mahi filets
2 c. Panko breadcrumbs
¼ c. peanut or canola oil

For the salsa, combine first 4 ingredients in a large bowl. Then add olive oil, honey and lemon, and gently toss. Fold in mint and basil, season with pinch of salt and fresh pepper. Set aside. In another large bowl, gently whisk egg whites. Dip mahi filets into egg whites then breadcrumbs. Heat oil in large, deep skillet over medium-high heat. Fry mahi until golden and cooked through (about 5 minutes per side). Season with pinch of salt and serve with salsa.

Spinach Gratin
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6-8

4 eggs, lightly beaten
½ tsp. salt
½ tsp. pepper
1 10-oz. pkg. frozen spinach, thawed and squeezed dry
10 oz. ricotta cheese
6 oz. crumbled goat cheese
¾ c. shredded parmesan cheese
¼ c. flour
¼ tsp. nutmeg
3 tbsp. fresh dill
1 leek
1 tbsp. butter

In a large bowl, whisk together eggs, spinach, ricotta, and goat cheese. Season with salt and pepper. Fold in parmesan, flour, nutmeg, and dill. In a small skillet melt butter over medium heat. Sauté leek until softened, about 6 minutes. Fold into spinach mixture. Pour mixture into buttered 8 x 8-inch baking pan and bake in preheated 350-degree oven for 45 minutes. Cool slightly, cut into squares and serve.

Pom-Clementini
Preparation time: 5 minutes
Serves: 4-6

9 oz. orange or citron vodka
3 oz. fresh clementine juice
3 oz. pomegranate juice
3 oz. champagne
Pomegranate seeds for garnish

Pour vodka and juices over crushed ice in a martini shaker and shake well. Pour into martini glasses and top with champagne. Garnish with pomegranate seeds.

Flourless Chocolate Cake with Candied Cranberries
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6-8

4 oz. bittersweet chocolate (not unsweetened), chopped
1 stick unsalted butter
¾ c. sugar
3 large eggs
½ c. unsweetened cocoa powder
1 12-oz. bag frozen or fresh cranberries
1 c. sugar
2 tbsp. orange zest
3 tbsp. orange liqueur, such as Grand Marnier

Preheat oven to 375 degrees. Line bottom of 8-inch round baking pan with wax paper and butter the wax paper. Melt chocolate and butter in metal bowl set over a saucepan of barely simmering water, stirring until smooth. Once melted, whisk in sugar then eggs. Stir in cocoa powder, mixing well. Pour batter into pan and bake in middle of oven 25 minutes. Cool and invert onto a serving plate. Spray rimmed baking sheet with nonstick spray. Toss cranberries with orange zest and sugar in medium bowl to blend. Spread onto baking sheet. Bake 10 minutes. Stir berries gently. Bake until berries are thawed, about 5 minutes longer. Cool and toss with orange liqueur. Spoon berries onto cake.

By Carrie Hanna, Southern Boating December 2014

Tropical Tastes for Sizzling Summertime

Tropical Rum Punch

Preparation time: 10 minutes
Serves: 6

1/2 c. apricot brandy
1 c. coconut rum
2 c. dark rum
2 c. pineapple juice
1 c. grapefruit juice
3 c. orange juice
2 limes, sliced into wedges

Combine all ingredients in a pitcher. Add ice and serve with lime wedges.

Panko Crusted Mahi with Mango-Pepper Relish
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6

2 lbs. mahi filets, cut into 3-4-inch pieces
2 shallots, diced
1 jalapeño, seeded, diced
1 large mango, peeled, diced
1 red or yellow pepper, diced
2 tbsp. lime juice
3 tbsp. olive oil
1 tbsp. honey
4 egg whites
2 c. seasoned panko crumbs
1/3 c. peanut oil
Salt and pepper to taste

In a bowl combine shallots, jalapeno, mango, and pepper. Add lime juice, olive oil and honey, and toss well. In two separate bowls, whisk egg whites and pour panko crumbs. Dip mahi in egg whites then panko and set aside on a plate. Heat peanut oil in large skillet. Working in batches, sauté mahi in skillet about 4 minutes per side until golden and cooked through. Serve with relish.

Grilled Vegetables with Mint Vinaigrette
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

1 tbsp. honey
2 tbsp. fresh lemon juice
1/2 c. olive oil
1 clove garlic, smashed
3 tbsp. fresh mint
Salt and pepper to taste
3 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 eggplant, sliced
4 large Portobello mushrooms, rinsed
1 red onion, cut into wedges

In a bowl whisk together honey, lemon juice and olive oil. Add garlic and mint, season with salt and pepper, and whisk again. Place sliced vegetables in a shallow baking dish. Season with salt and pepper, and drizzle half the vinaigrette over the top. Grill vegetables over medium-high heat about 10 minutes, turning halfway to prevent burning. Place on platter and drizzle with remaining vinaigrette.

Macadamia-Coconut Blondies
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 8

2 sticks butter
2 c. light brown sugar
1 tsp. vanilla
2 large eggs
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. macadamia nuts, toasted, chopped
2 c. sweetened coconut flakes

Melt butter in a large saucepan then whisk in brown sugar and vanilla. Add eggs and whisk until smooth. In a large bowl combine flour, baking soda and salt. Stir in macadamia nuts and one cup of coconut. Add dry mixture to butter mixture, stirring well. Pour into 13 x 9 inch pan. Sprinkle remaining coconut on top. Bake in preheated 350-degree oven for 35 minutes.

By Carrie Hanna, Southern Boating July 2014