Wahoo
Acanthocybium solandri (Hawaiian Ono)
A sleek, fast pelagic predator from warm Atlantic and Pacific waters, Wahoo (Hawaiian Ono) has a light, delicately sweet flavor and a firm, meaty texture that’s perfect for grilling, searing, or serving very fresh and raw.
Range
Tropical and subtropical Atlantic and Pacific
Method of Capture
Troll, Handline, Longline
Seasonality
Year-round
Size Range
10 to 25 pounds
Sustainability Consideration:
Wahoo are fast-growing and reach reproductive age early, which helps them withstand fishing pressure. Current populations are considered strong, and relatively few fisheries target them directly, so they’re generally viewed as a solid open-ocean choice when sourced responsibly.
Flavor & Texture:
Light, delicate, and sweet flavor with a firm to meaty, fine-grained texture—somewhere between a classic white fish and a “steak” fish, which makes it very versatile in the kitchen.
Seafood Cooking Tips
Wahoo handles high heat well and is also excellent very fresh:
- Grill – Great as thick steaks or loins over medium-high heat; brush with oil, season simply, and avoid overcooking.
- Sauté / Pan-sear – Sear portions in a hot pan and finish with citrus, herbs, or a light pan sauce.
- Bake – Roast with olive oil, garlic, and vegetables for a simple one-pan meal.
- Serve raw – Very fresh Wahoo can be used for sashimi, crudo, or poke-style dishes, where its clean, sweet flavor really shows.
Because the flesh is lean and firm, pull it from the heat as soon as the center turns opaque (or stays just slightly translucent if you prefer medium-rare) to keep it moist.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
