(Acanthocybium solandri)Ono

Wahoo is commonly known gregation buoys. The first external evidence of dete- as ono in Hawaii. Ono may grow Surface catches indicate that ono rioration in a whole ono is discol- to more than 100 pounds in round associate with banks, pinnacles oration of the skin around the head weight, but the usual size of the and flotsam. However, longline and gill plates and a general soften- caught in Hawaii is 8 to 30 pounds. catches suggest that this species is ing of the flesh. also widely distributed in the open In a dressed fish, discoloration of Seasonality & How ocean. the flesh exposed around the collar- They Are Caught Distribution: bone would indicate a loss of qual- ity. Poor quality fillets have opaque, Availability and Seasonality: Troll-caught ono is marketed milky flesh or they may be gaping. The supply (and price) of fresh ono through the Honolulu fish auction, Product Forms and Yields: is as limited and erratic as that of through intermediary buyers on all locally-caught mahimahi. Not an es- major islands, and directly to res- Local fishermen market their ono as pecially abundant fish, ono is most taurants. The longline catch is sold fresh, whole fish. Most is purchased available in Hawaii during the sum- primarily through the Honolulu by up-scale restaurants in Hawaii mer and fall (May-October). auction. and on the mainland. Some restau- rants buy fillets from intermediary Fishing Methods: suppliers, but others prefer to re- Trollers catch about 58% of the Quality ceive the fish headed and gutted to commercial ono landed in Hawaii. The shelf life of fresh ono is rela- retain better quality. About 60 to The most of the rest are caught on tively short -- 10 days when properly 65% of whole fish weight can be re- longline gear. Among sport fisher- cared for. Ono keeps longer if stored covered as fillet. men, ono is popular as a light-tackle dressed (especially if hung head Color, Taste, Texture: gamefish. Ono rarely school, but down) and not filleted until shortly groups may be found around fish ag- before use. Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic not dry out when cooked. One way mapped the Hawaiian Islands found species. Although ono may make ono to be plentiful off the island of oceanic migrations as far as those poach. Oahu. Maps of the time indicate that of and marlin, it contains less a very common spelling of the word of the strong-tasting “blood meat” “Oahu” was “Wahoo,” and this is be- muscle that the latter species use for Historical Note long-distance swimming. Ono is a Hawaiian word meaning other name. “good to eat.” The ono was said by Preparations the ancient Hawaiians to be the par- ent of the opelu, a scad of Although ono is versatile in its uses, great importance to the subsistence cooking methods suitable for “lean” of the early Hawaiians.

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