Ono, commonly known as wahoo, is a close relative of the king mackerel. Unlike true mackerel, ono rarely school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely distributed in the open ocean. Ono may grow to more than 100 pounds in round weight, but the usual size of the fish caught in Hawaii is 8 to 30 pounds in round weight.
Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong-tasting “blood meat” muscle that the latter species use for long-distance swimming.
This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.
Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets
2 Tbsp Smoked Paprika Rub
Lemon wedges for garnish
Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.
Preheat on med-high for about five minutes.
Pre-Heat Oven to 350 F
Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.
Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.
Move Pan to Oven for 4 to 5 Minutes to finish.
Fish is done when the Ono flakes easily.
Squeeze on fresh lemon and serve hot.
Place each Ono Fillet on a Plate with your Side Dish.
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