sly_karma
Crew Member
We ate a lot of it since we have kitchen suites, plus gave it to friends and staff at our hotel. That fish produced 28 pieces like these, more roasts than steaks. We had it as seared steaks like tuna, pan fried in butter and garlic, and lightly BBQd then topped with a mango avocado salsa.thoughts on eating marlin?
it was just ok in ceviche. guides take it to sell to locals. cheap protein.

The hotel asst mgr told me a couple of days later that she'd had 25 friends and family the night before to share the piece of marlin we gave her, similar stories from some of the housekeepers. I think we helped feed half of Melaque with that fish.
When the fish was being portioned up at the dock, one of Gerry's fellow guides came and asked if he could glean the carcass, and proceeded to pick roughly 5-7 lb of usable meat off it. That would likely have been sold to a restaurant for ceviche.