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Jeff K
 
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Default 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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day dreamer@dream .com@
 
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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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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?
>


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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Nexis
 
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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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kilikini
 
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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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sf
 
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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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smithfarms pure kona
 
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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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Jeff K
 
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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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JimLane
 
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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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