Marlin

Marlin is a fish rich in high-quality protein. It is also rich in vitamin D, which promotes calcium absorption, vitamin E, which has antioxidant properties, potassium, which helps prevent high blood pressure by excreting excess sodium, and DHA and EPA, which improve blood flow and support healthy blood vessels. It also contains vitamin B12, which helps with the formation of red blood cells.
However, in Japan, marlin is designated as a seafood product with a relatively high mercury concentration, and pregnant women are recommended to limit their consumption to 80g at a time up to once a week.
When marlin is grilled with cheese, vitamin D catalyzes calcium absorption, allowing calcium to be absorbed more efficiently. Marlin is also a good accompaniment to calcium-rich vegetables such as komatsuna and bok choy.

Remove any surface water before wrapping in plastic wrap, being careful not to allow any air inside, then store in the refrigerator or freezer. Estimated storage time is approximately 2 days if refrigerated or approximately 2 weeks if frozen. Do not return marlin to the freezer after defrosting.

Marlin is said to be the fastest fish in the world. They swim at high speeds for long periods of time making marlin meat rather lean and rich in imida peptide which aids in fatigue recovery.