Fish

Belly

Belly of Wahoo is the richer lower flank—more fat and softer texture than the loin. Prize cut on oilier species; still moister than loin on lean white fish. Score skin so the piece cooks flat. As a belly section of fillet, portion for even cooking and clear labelling. Keep wahoo belly iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Grilling, searing, poke, and smoking suit the cut. Season with salt, acid, and fat that frame large mild flake.