Let’s just start with the fact that it’s pretty rare to find wahoo (aka: ono) in these parts. It has happened over the years, but it’s definitely not on the “expected catch” list in our region. I include it in our zone, however, because aside from it being possible to catch one during our warmest months, it’s more so part of the fishery when our Southern California long-range boats head south beyond the Mexican American border on multi-day trips. And if long range boats aren’t part of the agenda, it’s no surprise that Southern Baja and Hawaii are atop many travel lists… both of which have solid wahoo fisheries.
Next Recipe: Dutch Crunch Lingcod Sandwich with Super Aioli
These gun-metal gray, iridescent blue and white fish are among the fastest in the sea. Boat speeds can be double the norm when trolling for them. A lot of time wahoo will slash through their prey at high speeds and then circle back around to finish the job. Their razor-sharp teeth shred baits and if you’re trolling lures (Marauders are popular), be prepared to lose whatever you throw beyond the prop. Many anglers go as far as using wire leaders when specifically targeting wahoo.
While most of these speedy predators are caught from a boat (and at times from the kayak), experienced free divers have their pick of the schools using spear guns. These open ocean adrenaline junkies are all business when it comes to blue water diving/spearing… especially when targeting these fish that can grow to 8 feet in length. That said, thanks to my friend John Park, co-owner of Fish 101 in Cardiff and Leucadia, for the ono used in this recipe (he speared it off of Magdalena Bay).
As far as ono goes, I have one bold statement – it is my favorite. Note that I didn’t say “the best” because “the best” is subjective. But from bluefin to yellowtail to sea bass to salmon… ono is my go-to. Why? Diversity! Raw (sashimi/nigiri/poke/poisson cru/ceviche), seared, baked, fried, barbequed, poached, etc… it is open to all options. While my favorite ono preparations are sashimi, poke and poisson crue, I took a risk on this one. We’ve been doing a lot of domestic, Asian, Hawaiian, etc. lately, so I went with a French classic, but I swapped the beef for fish (ono). It’s a bit more complicated, but the result was amazing and worth the work. This recipe is suggested for two people to split the tasks and keep the flames in check.
Recipe: Wahoo / Ono Au Poivre
