Reply With QuoteI've never knew that wahoo was available frozen. I've caught it and I've seen it at a few of the bigger fish markets around here. It's very tasty. You should enjoy it.
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I was at Costco today buying the usual industrial size packages of TP and paper towels and went to the frozen food section looking for cod filets.
They were out of them, so I thought that I would try something different. They had ono and wahoo. The ono was about 3 bucks cheaper then the
wahoo so I bought the ono. When I got home, I looked up ono. It seems that ono and wahoo are the same fish. Now I'm confused.
I'm going to try it tonight.
"Alle Kunst ist umsonst wenn ein Engel in das Zündloch brunst."
"The universal aptitude for ineptitude makes any human accomplishment an incredible miracle."
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I've never knew that wahoo was available frozen. I've caught it and I've seen it at a few of the bigger fish markets around here. It's very tasty. You should enjoy it.
Registered User
Ono is the Hawaiian name for Wahoo. Just guessing, but I wonder if Pacific caught near Hawaii gets the Ono tag and all other areas it goes by Wahoo.
Maybe like Champagne is only in France and all other areas it is sparkling wine... ok, bad analogy.
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I was hoping someone from HI would chime in.
I pan broiled a couple of pieces. It's very mild and firm, kind of chewy.
"The universal aptitude for ineptitude makes any human accomplishment an incredible miracle."
I like it because of its firm nature. You could cook a fish like that on the grill without fear of it flaking/falling a part on the grill. I just had some last week and it was pretty good. Almost had a chicken texture to it.
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It's possibly the same, but I don't think so. Wahoo is a highly prized game fish. They can reach 70 miles an hour and have razor sharp teeth. They are delicious.
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As far as I can tell, they are the same fish. (Acanthocybium solandri)
It is called different names in different parts of the world.
"The universal aptitude for ineptitude makes any human accomplishment an incredible miracle."
Platinum Member
Try blackening some on the grill. It should stay together as well or better than grouper. Just don't overdo it on the cook time.
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Originally Posted by Codger_64
Many times, things I cook turn black even though that was not my intention.
"The universal aptitude for ineptitude makes any human accomplishment an incredible miracle."
Platinum Member
With Creole blackening, it is just the crust of spices and butter that blacken if cooked right. I use Zatarains spice sometimes but the coarser Kroger blackening spice is better, IMHO.
http://www.myrecipes.com/recipe/blac...0000001227854/
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