Manini are one of a large family of closely related fish collectively called the Acanthuridae. The family, which includes the unicorn fish, surgeon fish and tangs, can be found on tropical reefs throughout the Pacific and Indian oceans. Manini is the Hawaiian name for the convict tang, so-called because its pattern of black and white stripes resembles the old-fashioned striped clothing once worn by prisoners. Manini are excellent fish for culinary purposes, and can be cooked in many ways.
About Manini
Manini and their cousins are peaceful herbivores. They eat aquatic plants, mostly algae, that grow along tropical reefs. They live in large schools, a strategy that helps them deal with predators and territorial rivals such as damselfish, which would chase away individual manini. Like many of their kin, manini have a razor-sharp spine near their tail. These scalpel-like defensive weapons are the reason why the acanthuridae are often referred to collectively as "surgeon fish." The manini is easily recognized by its pattern of stripes. It has six relatively narrow black bands, the first of which crosses its eye.
Culinary Qualities
Manini are appreciated for their culinary qualities. Their pale white flesh is high in essential fatty acids, giving it a richness reminiscent of mackerel or salmon. They are relatively small fish, with adults reaching five to 10 inches in length. A moderately sized manini is a hearty meal for one person, while a larger fish can serve two. They can be used in any recipe calling for white fish, but some cooking methods are more suitable than others.
Pan-Frying and Grilling
As a relatively fatty fish, the manini is best suited to dry-heat cooking methods. Their rich flesh will stand up to high temperatures without drying out, unlike more delicate species. Small manini can be scaled, gutted and pan-fried with or without their heads removed. All they need is salt and pepper and a light dusting of flour. For a healthier alternative, brush the manini lightly with oil and grill them over gas or charcoal. Grilling crisps the skin and adds a slight but agreeable hint of char to the flesh.
Baking and Broiling
Baking and broiling are similar techniques, varying primarily in their intensity. Cleaned and scaled manini can be baked on a parchment-lined sheet pan. Season them lightly with salt and pepper, or cut slashes in their skin and rub them with a dry spice mixture. To broil manini, line the pan with foil instead of parchment and oil their skins lightly. Place them four to six inches from the broiler element and cook them for three to five minutes per side until the flesh along the backbone becomes opaque.
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