Wahoo

U.S. Food and Drug Administration, Public domain, via Wikimedia Commons

Wahoo is a large, fast-swimming pelagic fish — one of the fastest in the ocean — prized across the Caribbean, Gulf of Mexico, and Hawaii. Unlike most Scombridae, its flesh is white, mild, and firm rather than dark and oily, making it accessible to those who avoid mackerel or tuna. In the Caribbean it is called peto in Spanish-speaking islands. In Hawaii it is known as ono, meaning 'delicious' in Hawaiian. It is excellent grilled as steaks, seared, or used in ceviches, and is one of the most sought-after sportfish in tropical waters.

Culinary substitutes

Tuna

Both are large Scombridae suited to grilling as steaks — wahoo has white, milder flesh while tuna is dark, richer, and often eaten rare.

Dorado

Both are fast-swimming tropical pelagic fish prized by sportfishers and suited to grilling and ceviches — wahoo is firmer and more delicate, mahi-mahi is moister and sweeter.

Handling fish at home

$ · searing fillets and whole small fish, plancha-style

Get crisp skin instead of a fillet welded to the pan

Skin-on fillets, which need a hot, even surface to release cleanly.

Lodge 12-Inch Cast Iron Skillet

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$$ · filleting, skinning, and trimming whole fish

Fillet a whole fish without wasting half of it

Following the bones and contours of whole fish with a narrow, flexible blade.

Victorinox Fibrox 8-Inch Flexible Fillet Knife

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