Fish

Ono

A tier

Ono is the Hawaiian name for wahoo (Acanthocybium solandri)—literally “delicious,” and the fish usually lives up to it. Expect fine, firm, delicately sweet flesh that is a staple of Hawaiian plate lunches, grills, and upscale sears. Local troll fish iced at sea set the quality bar. Grill with Hawaiian salt, sear for bowls, or serve raw-safe as sashimi-style slices when appropriate. Ono is less oily than opah or some tunas; a brush of oil on the grill helps. This name signals Pacific—especially Hawaiian—culinary context.