Is mahi-mahi safe to eat?

only fish i wont eat is barracuda, have heard too many horror stories. mahi is killer tasting steaked, you need to find a huge one or you get the fillets, still good but not as good. ive never egged one, never seen anything but small fillets up here

People are afraid of barracuda because of the possibility of getting ciguatera.  However, you can get ciguatera poisoning from red snapper, grouper, amberjack and several other fish as well.  Just eat barracuda weighing 5 pounds or less and you'll be fine.  I've done it.  Also, I've been told, that if you eat barracuda from a latitude south of Honduras, you won't have any chance of ciguatera.  I can't verify that, though.

@fishlessman.  Red Snapper swims on a hot water flat, and I challenge you to come up with a better tasting, more delicate textured fish than that.  Even Red Fish are fantastic when blackened with cajun spices, as is grouper, mackerel, spotted trout, dolphin, and even shark.

Gary for flats flounder first, trout second, and reds a real close next. Real good eats off warm water flats. This is just my opinion.

Yeah, it's hard to beat those, Mickey, but Snappers live deeper off shore, and they are my favorites.  I have a new recipe for Snapper that is absolutely incredible, but it's not for the egg, so I can't post it here.

i do believe it makes a difference from what you ate growing up. i grew up where the tday bird was kept in the garage for a few days after tday, we just carved off it for sandwiches  until it was mostly gone, dug the stuffing out of it and all, still dont care much for stuffing not made in a bird and make it that wayt every year.  temps in the garage could be under 40 some years, but mostly nov is 40 into the 50's even 60's, we stored it there and ate it, stike grew up not far away, family did the same thing. i still keep it out side on the deck regardless, i wouldnt serve it to someone from the south, but kids and elderly eat it here, wouldnt think differently about it. fiddleheads are poisonous, eat them all the time. will even eat clams off a red tide infested flat, always have. i think a tolerance does build up for foods where your from

Yes you can.

Red Snapper.

fish.
i have been researching different ham making recipes.  one requires the ham be hung for three days before anything is done to it.  no fridge.

there's a little mor flex in this stuff than the old four hour rule
)

ive got a PEI book around somewhere that says if your meat is spoiled and stinks, bury it for a few weeks (get this, in cloth, refutes your dry age method
) gets the rotten stink out of spoiled meat) then cook.  ive never washed the board i clean salmon on in sebago, same as that board they clean barracuda in the bahamas where the natives get sick from time to time, if the guys that eat it week to week get sick down there, what would that do to someone from here, im not taking the chance. a cats been dead for 3 days on the street, you thinking proscuito
)

@Fish Man.  If you don't feel comfortable with Barracuda, don't eat it.  As the old saying goes "there's too many fish in the sea".  I might not eat it in the Bahamas either, but I would (and have) in Bonaire and Guanaja..

but i got this dead cat, the maggots i can fish with, what to do with the rest. theres some fly tying material, the dog has an idea about rolling in it, gotta be something more. the french cuisine started by figuring out how to make rotten meat taste good, maybe thats why they make the servings so small

Fish.  Are you OK ?

VI, that was for stike

I hope not I had a the grilled mahi blackened at AJ's on Tybee Island. A huge serving caught that day. Their boats had a great run on calimari which was also grilled with fresh vegis's. They did not tell me it was poison. No just kidding. It all was great. I have not heard of Mahi being bad?