Fish
Acanthocybium solandri
A tier
Acanthocybium solandri is wahoo—the streaking tropical mackerel relative with fine, firm, mildly sweet white-to-pink flesh and moderate oil. It is one of the best eating of the large mackerels when very fresh, with large flakes that grill and sear beautifully. Hawaii knows it as ono. Grill thick loins, pan-sear, or broil with citrus butter. Wahoo’s fine grain can dry—do not past medium. The flesh is delicate compared with swordfish; gentle seasoning showcases the clean sweetness.
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Characteristics
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History
Pacific Island fishers prized wahoo as a top-quality pelagic food fish.
Caribbean and Atlantic fishers sold wahoo in tropical markets.
Hawaiian cuisine celebrated ono (wahoo) as a premium table fish.
Global restaurant demand raised A. solandri’s profile beyond the tropics.