Been wahoo Fishing? Try this great wahoo ono recipe! (2024)

FAQs

Does ono need to be cooked through? ›

Ono is a very lean fish and is not good cooked well done or overcooked so keep an eye on it and cook to medium or medium well at the most.

OVEN BAKE (15 min) - For best results, cook in a conventional oven. Preheat oven to 375°F. Place fish on a baking dish. Bake for about 13-15 minutes or until fillets flake with a fork.

Ono is a relative of the mackerel family, but has a more mild flavor than most common mackerel varieties. Hawaiian ono has a flaky and delicate texture and a mild flavor that borders on the sweet side.

Wahoo aren't really fussy and will eat just about anything that comes along, although big minnow lures like Laser Pro 190s and high speed lures like the Max 190 and Max 130 bibless minnows will do the trick.

Yes, Wahoo fish is good to eat and can be grilled or eaten raw as sushi. It is not a common fish to find in supermarkets or on restaurant menus, so it is a really special experience to have this type of seafood on your plate.

Can you eat wahoo medium rare? With most seared fish recipes, the medium rare consistency will be appropriate. By searing and leaving the inside raw, the fish will have both raw and cooked flavors along with a difference in texture that introduces some freshness to the fish.

Wahoo is commonly eaten in Hawaii and islands of the South Pacific, where it is referred to as “ono,” meaning “good to eat”. The flesh is mild tasting with a large circular flake and low fat content. Wahoo is great grilled or broiled, especially when marinated to lock in succulence and moisture.

HEALTH & NUTRITION

Hawaii Wahoo is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus and selenium. Hawaii Wahoo also provides about 375 mg of omega-3's (DHA and EPA) per 4 ounce serving of fresh fish.

Ono, aka “wahoo,” is just as versatile as mahi mahi (not advisable to eat raw) but more mild in flavor — kind of sweet and buttery but firm and smooth in texture. It's ideal in ceviche, deep-fried, and in soups like ciopinno. It's also fairly lean and easy to overcook, so be quick with it on the grill.

Examples of Higher Risk Fish: Swordfish, king mackerel (ono), shark, and great northern tilefish. These fish often contain more than 1 milligram of mercury per kilogram of weight and should be consumed only sparingly.

Is wahoo high in mercury? ›

Total mercury concentrations analyzed in dorsal muscle tissue of 208 wahoo from offshore waters of the southeastern United States and the Bahamas ranged from 0.021 to 3.4 mg/kg (wet weight), with a mean of 0.50 mg/kg (+/- 0...

Even though most wahoo fishermen I know will say that most of their catches come in water 150-300 feet, it is not uncommon to be in waters well beyond 1,000 feet deep and find floating debris and weed lines loaded with bait, schoolie dolphin and other life. Lurking below will be packs of wahoo.

The best depths are usually 200-1000 feet in areas with a lot of tuna or flying fish. Some boats high speed troll off South Florida but it can be a little slow sometimes.

As Wahoo lurk beneath the surface of the water, speed isn't all that matters. You'll also want to stagger the depths of your lures. We'd recommend using downriggers to reach depths of around 20–30 feet for a pair of your lines, and place the rest at 5–15 feet down using heavy jet-heads or weights.

The trick here is to always test your fish at the minimum cook time mark, so as to avoid overcooking and finding out too late! You can always add cook time, but you can't take it away. The Food and Drug Administration says that the safest temperature at which to consume salmon is 145 degrees F.

The USDA recommends cooking fish in general to 145ºF/63ºC, to kill harmful bacteria, but some chefs recommend cooking certain types of seafood a little below this to keep it moist.

Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes.

Suggested Preparations: Grilled, Broiled, Blackened, Sautéed, Poached, Tempura-good cooking method for “lean fish”. Versatile using cooking methods suitable for “lean” fish (those with low fat content), so that the flesh does not dry out when cooked like poaching. The shelf life of fresh ono is relatively short.