Here is a typical quick Mahi Mahi fillet that I would do once we are back at the dock. Every fish we catch is bled right away then packed on ice or in a brine. After the fillet comes off the body you can take out the bones and blood line but on mahi mahi the blood line is really mild so it is up to preference and how you plan on cooking it. The second side is done the same way as the first.
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