Blue Marlin

     The Blue Marlin also known as Makaira nigricans is a species of Marlin native to the Atlantic Ocean. Female Blue Marlin are significantly larger than males, ranging from 6 ft to 13ft, while males usually do not exceed 7ft. The Blue Marlin has a very peculiar eating habit. While hunting, the Blue Marlin uses it's bill as a sword to kill fish. Instead of eating the fish it has killed , the Blue Marlin leaves the fish for later and continues to hunt and kill more fish.
    The Blue Marlin is one of the most sought after game fish in the Atlantic Ocean. When attempting to catch a Blue Marlin you will need a strong rod and strong line that can support the weight and power of the Marlin. Most fisherman use live bait that will give the Blue Marlin the image of just another fish swimming through the ocean. You should locate a school of fish and then drop your live fish into the water having it swim through the school of fish. Once you have hooked a Blue Marlin you need to make sure not to be selfish with the line on your rod. Give the Blue Marlin as much line as it needs, so as to make sure it does not snap the line. 
    When fishing for Blue Marlin you need to go at least 15 miles off the coast, and usually farther than that to hook a fish. Blue Marlin follow warm ocean currents and swim freely throughout the ocean never getting close to land. Blue Marlin are usually caught near the top of the water, where the water temperature is warmer. The best time to catch Blue Marlin is late spring through summer, because the Blue Marlin love warm weather and warm water. 


Once you catch your Blue Marlin, if you decide not to release it, you don't want it to go to waste. Here is a recipe courtesy of ifood.tv recipes for your Blue Marlin. 


   Ingredients: 

1/2 cup raspberry vinegar

1 teaspoon red peppercorns, crushed

1 teaspoon green peppercorns, crushed

1 teaspoon black peppercorns, crushed

1/2 cup canned low-sodium chicken broth, undilluted

2 tablespoons no-sugar-added raspberry spread

1 teaspoon Dijon mustard

1 teaspoon cornstarch

1 tablespoon water

Vegetable cooking spray

4 (4-ounce) marlin fillets

2 teaspoons olive oil

Instructions:

Combine first 4 ingredients in a small saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, until mixture is reduced to 1/4 cup.
Add chicken broth, raspberry spread, and mustard; simmer, uncovered, 20 minutes, stirring occasionally.
Combine cornstarch and water, stirring until smooth.
Add to broth mixture, stirring constantly until mixture comes to a boil; cook 1 minute.
Set aside, and keep warm.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees)

Brush both sides of each fillet with olive oil

Place fillets on rack; grill covered for 6 minutes on each side or until fish flakes easily when tested with a fork

Transfer fillets to a serving platter, and spoon peppercorn mixture evenly over fillets.