The wahoo is the largest member of the mackerel family, sometimes attaining a weight of 125 pounds. It is found in the open ocean in all temperate and tropical seas of the world. Highly esteemed by anglers for its speed, fighting qualities and excellent flavor, it is much sought after, particularly in the Hawaiian islands and the Gulf of Mexico.
Unlike other members of the mackerel family, the flesh of the wahoo is white with fine texture and a delicate flake. It is a lean fish and has very little dark meat. In the Hawaiian islands, where this fish is used for sashimi as well as being cooked, it is referred to as ono , which means sweet. This is an accurate description of the excellent flavor of this fish.
The cigar-like body of the wahoo is ideal for steaks, but the simple bone structure makes it an easy fish to fillet even for the neophyte. The firm flesh of the wahoo is ideal for charcoal grilling or broiling but is equally as delicious if prepared by other methods of cooking, from deep-frying to poaching. It is also ideal for raw seafood preparations since it comes from the clean waters of the open ocean.