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Ono! It's wahoo!
Our local fish seller had fresh wahoo (also known as ono) in the shop
and we decided to give it a try. I cooked it in the oven, since the flesh is very thick. I like almost any kind of fish, including mild and full-flavored varieties, but I have to say that wahoo did not impress. Calling it "firm-textured" is something of an understatement; "stiff-textured" (without any degree of flakiness) would be more appropriate. Frankly, it tasted like heated canned tuna--at a much higher price. Has anyone had a better experience with this fish? |
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On 22 Jun 2005 08:50:54 -0700, "Jeff K" >
wrote: >Our local fish seller had fresh wahoo (also known as ono) in the shop >and we decided to give it a try. I cooked it in the oven, since the >flesh is very thick. I like almost any kind of fish, including mild >and full-flavored varieties, but I have to say that wahoo did not >impress. Calling it "firm-textured" is something of an understatement; >"stiff-textured" (without any degree of flakiness) would be more >appropriate. Frankly, it tasted like heated canned tuna--at a much >higher price. Has anyone had a better experience with this fish? No sorry, but I did know Wahoo Ono the lost brother of Yoko Ono back in the 70s'. But really, what you describe doesn't sound like fresh ONO. |
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"Jeff K" > wrote in message
oups.com... > Our local fish seller had fresh wahoo (also known as ono) in the shop > and we decided to give it a try. I cooked it in the oven, since the > flesh is very thick. I like almost any kind of fish, including mild > and full-flavored varieties, but I have to say that wahoo did not > impress. Calling it "firm-textured" is something of an understatement; > "stiff-textured" (without any degree of flakiness) would be more > appropriate. Frankly, it tasted like heated canned tuna--at a much > higher price. Has anyone had a better experience with this fish? > I've had wahoo in restaurants and it has been excellent. I have not tried it at home but hope to soon. -- Peter Aitken |
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"Jeff K" > wrote in message oups.com... > Our local fish seller had fresh wahoo (also known as ono) in the shop > and we decided to give it a try. I cooked it in the oven, since the > flesh is very thick. I like almost any kind of fish, including mild > and full-flavored varieties, but I have to say that wahoo did not > impress. Calling it "firm-textured" is something of an understatement; > "stiff-textured" (without any degree of flakiness) would be more > appropriate. Frankly, it tasted like heated canned tuna--at a much > higher price. Has anyone had a better experience with this fish? > Many, actually. It sounds to me like you overcooked it. Ono, when prepared properly, is firm, but tender, and has a delicious, if mild, flavor. kimberly |
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"Jeff K" > wrote in message oups.com... > Our local fish seller had fresh wahoo (also known as ono) in the shop > and we decided to give it a try. I cooked it in the oven, since the > flesh is very thick. I like almost any kind of fish, including mild > and full-flavored varieties, but I have to say that wahoo did not > impress. Calling it "firm-textured" is something of an understatement; > "stiff-textured" (without any degree of flakiness) would be more > appropriate. Frankly, it tasted like heated canned tuna--at a much > higher price. Has anyone had a better experience with this fish? > Ono (Hawaiian word for excllent) has that name for a reason. Fresh Ono is absolutely outstanding! It's meaty, but yet light. It's a favorite for pan-frying, sauteeing and grilling. Any restaurant on Maui has it on the menu - but for a price! You can have it prepared a multitude of ways, but you won't find it for less than $25. I have never heard of it baked, to be honest. Maybe it was just the preparation that didn't work for this fish. Don't discount it - yet. Try it coated in breadcrumbs or parmesan cheese or finely chopped macadamia nuts and pan-fried. It's da bomb! kili |
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On Wed, 22 Jun 2005 17:18:10 GMT, Peter Aitken wrote:
> I've had wahoo in restaurants and it has been excellent. Sounding totally dumb... Wahoo is an East Coast term? |
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On Wed, 22 Jun 2005 20:17:32 -0700, sf > wrote:
>On Wed, 22 Jun 2005 17:18:10 GMT, Peter Aitken wrote: > >> I've had wahoo in restaurants and it has been excellent. > >Sounding totally dumb... Wahoo is an East Coast term? Have no clue but the canned kind of Wahoo we get is from Samoa. Wahoo....It is certainly not a Hawaiian word. As Kili said, "Ono, in Hawaiian, means Excellent!" It is the best fish one can order in Kona, at a restaurant----if it is fresh. aloha, Thunder smithfarms.com Farmers of 100% Kona Coffee & other Great Stuff |
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smithfarms pure kona wrote:
> On Wed, 22 Jun 2005 20:17:32 -0700, sf > wrote: > > >On Wed, 22 Jun 2005 17:18:10 GMT, Peter Aitken wrote: > > > >> I've had wahoo in restaurants and it has been excellent. > > > >Sounding totally dumb... Wahoo is an East Coast term? > > > Have no clue but the canned kind of Wahoo we get is from Samoa. > > Wahoo....It is certainly not a Hawaiian word. As Kili said, > "Ono, in Hawaiian, means Excellent!" > > It is the best fish one can order in Kona, at a restaurant----if it is > fresh. > > aloha, > Thunder > As I understand it, "wahoo" is a corruption of Oahu. Based on others' comments and suggestions, I suspect that baking the fish wasn't the best choice. I wonder if a "wetter" method, such as poaching or steaming, might work. I'm a bit suprised to see the recommendation for pan frying. I love fish prepared this way, but wahoo fillets are very thick. (Mine were an inch an a half thick.) I would be concerned that the outside would burn before the center is cooked. Jeff |
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Jeff K wrote:
> smithfarms pure kona wrote: > >>On Wed, 22 Jun 2005 20:17:32 -0700, sf > wrote: >> >> >>>On Wed, 22 Jun 2005 17:18:10 GMT, Peter Aitken wrote: >>> >>> >>>> I've had wahoo in restaurants and it has been excellent. >>> >>>Sounding totally dumb... Wahoo is an East Coast term? >> >> >>Have no clue but the canned kind of Wahoo we get is from Samoa. >> >> Wahoo....It is certainly not a Hawaiian word. As Kili said, >>"Ono, in Hawaiian, means Excellent!" >> >>It is the best fish one can order in Kona, at a restaurant----if it is >>fresh. >> >>aloha, >>Thunder >> > > As I understand it, "wahoo" is a corruption of Oahu. > > Based on others' comments and suggestions, I suspect that baking the > fish wasn't the best choice. I wonder if a "wetter" method, such as > poaching or steaming, might work. I'm a bit suprised to see the > recommendation for pan frying. I love fish prepared this way, but > wahoo fillets are very thick. (Mine were an inch an a half thick.) I > would be concerned that the outside would burn before the center is > cooked. > > Jeff > A long time ago, I had charcoal-grilled wahoo in fish tacos. Seemed to work. jim |
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