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In Hawaiian, âonoâ means âgood to eat.â And boy, are they. Ono is firm with delicate-tasting, lean meat. Though itâs in the same family as the mackerel, itâs not nearly as oily or strong in flavor profile. Because ono has low-fat content, it can dry out quickly so make sure not to overcook.
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Seared Ono with Honey Soy Glaze and Pineapple Salsa
Go to recipe âYes, Wahoo or Ono can be consumed raw.
Steam, grill, pan-sear, poach, raw (sashimi)
Ono is available year-round.
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Ono, or wahoo, is a delightful fish that's truly "good to eat," just as its Hawaiian name suggests. With a firm texture and mild flavor, it's a favorite for those who enjoy a lighter fish. It shares a family tree with the mackerel, but ono is much less oily, making it appealing for a wide range of palates. Since it's low in fat, youâll want to be mindful of cooking times to prevent it from drying out. When it comes to cooking ono, grilling and searing are excellent methods. These techniques help to create a crisp exterior while maintaining tenderness inside. You might also want to try ono in fish tacos or as the star of a fresh salad, where its subtle taste can shine. Pairing it with a citrus marinade can enhance its natural flavors beautifully. Next time you're planning a seafood meal, consider bringing home some ono. It's perfect for both seasoned cooks and those just starting out with seafood. Add a touch of Hawaii to your dinner table with this versatile and delicious fish.
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