Natural form

Whole wahoo fish showing its elongated, torpedo-shaped body and iridescent blue-green markings.

Teaches readers to recognize the distinctive elongated form, coloration, and size of a whole ono before processing.

Proteins

Ono (Wahoo)

Lean, firm white-fleshed Hawaiian game fish, grilled or seared as steaks.

Ono, known elsewhere as wahoo, is a fast, sleek game fish popular in Hawaiian cuisine. Its lean, firm white flesh flakes into large moist pieces and is best grilled, seared or pan-fried as steaks. The mild, clean flavor pairs well with citrus, soy and ginger.

Ono (Acanthocybium solandri) is a lean, firm-fleshed game fish prized throughout the Pacific, Atlantic, and Indian Oceans, with particular cultural significance in Hawaiian cuisine. Its name comes from the Hawaiian word for "delicious" or "appetizing"—a reputation it earns through a clean, mildly sweet flavor that sits between tuna and mahi-mahi, with denser, more muscular flesh than most white fish. The flesh ranges from white to pale pink with an iridescent sheen when raw, transitioning to opaque white or light beige when cooked. Unlike many firm-fleshed fish, ono holds together beautifully in thick steaks, making it ideal for high-heat cooking methods where structure matters. Its relatively lean profile means it can dry out quickly if overcooked, so careful attention to heat and timing is essential. Sport fishermen consider ono a prized catch, which influences its market availability and price—much of what reaches consumers comes directly from commercial and recreational catches.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Kawakawa

Smaller Atlantic cousin sometimes considered a distinct species; similar culinary use and behavior

Buying and Storing Ono

Fresh ono should have bright, clear flesh with no brownish discoloration or strong fishy odor. The iridescent sheen and any visible blue vertical bars are indicators of freshness—these fade within hours of capture. Because ono is a highly muscular fish, the flesh can be prone to gaping (separating along the grain) if poorly handled. Purchase from a trusted fishmonger who can confirm the catch date, and plan to cook fresh ono within a day or two. For longer storage, flash-freeze immediately at 0°F or below; properly frozen ono maintains good quality for up to six months. Thaw frozen fish slowly in the refrigerator overnight, never at room temperature.

Ask for the catch date when purchasing whole fish or steaks
Look for bright, moist flesh without browning or drying at the edges
If buying whole, eyes should be clear and bulging, gills bright red

The Question of Fat Content

Though often classified with lean white fish, ono actually contains more intramuscular fat than typical members of that category—closer to the range of salmon or tuna than cod or sole. This fat content contributes to its moistness when cooked properly and gives it better flake and tenderness than a truly lean fish. Do not let this fool you into overcooking, however; the fat does not prevent the flesh from drying if subjected to excessive heat.

Higher fat than most white fish but still considered lean overall
Fat distributes unevenly, so some steaks will be more moist than others
The fat helps it hold up to bold marinades better than truly lean fish

Common uses

Grilled or broiled steaks with Hawaiian-style marinades featuring soy sauce, ginger, and pineapplePan-seared with a bright citrus-butter sauce to highlight the mild flavorBlackened with Cajun or Creole seasoning for bold contrastSashimi and poke when sourced as sushi-grade; the firm texture holds up well in cubed presentationsBaked en papillote with tropical fruits, citrus, and fresh herbsCedar-plank grilling for subtle smokiness without overwhelming the fishFish tacos when cut into strips and lightly battered; the firm flesh stays intactKukui nut and coconut milk curries in the Hawaiian-Pacific tradition

Tips & pitfalls

Bring fish to room temperature 20–30 minutes before cooking to ensure even heat penetration throughout the steak.
Season simply—ono's delicate, mildly sweet flavor is easily overpowered by heavy seasoning; a light salt-and-pepper or a brief stint in a mild marinade is sufficient.
Use a hot, heavy pan—cast iron is ideal—or very hot grill grates to sear quickly and prevent sticking. Oil both the fish and the cooking surface.
Rest thick steaks 3–5 minutes after cooking; carryover heat continues cooking the center, and resting allows juices to redistribute.
Avoid marinating longer than 30 minutes—the porous flesh absorbs acidic liquids quickly, causing proteins to break down into mushy texture.
Remove from heat when the center still shows a hint of translucency; the flesh should be opaque at the edges with just a slight translucent core remaining.
If grilling, cut slots through the skin and any fat deposits to prevent the steaks from curling and warping on the heat.
If serving raw (sashimi or poke), purchase specifically labeled sushi-grade fish and consume the same day—never use fish meant for cooking in raw preparations.

Nutrition

No USDA FoodData Central match for Ono (Wahoo) yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Ono (Wahoo) yet.

Good to know

Scientific Name: Acanthocybium solandri
Flavor Profile: Lean, mild, slightly sweet; cleaner and milder than mackerel or kingfish
Raw Color: White to pale pink with iridescent sheen; vertical blue bars fade rapidly after capture
Cooked Color: Opaque white to light beige
Texture: Dense, muscular, firm; can dry out if overcooked
Dressed Size: 3 to 30 pounds typical; specimens over 100 pounds uncommon
Yield: Approximately 50% of whole weight after filleting and skinning
Shelf Life: 1–2 days refrigerated at 32–34°F; up to 6 months frozen at 0°F or below

Substitutes

Mahi-mahi — Comparable firm texture and mild flavor; slightly sweeter and more moist; cook using identical high-heat methods
Swordfish — Firmer texture and stronger, meatier flavor; acceptable substitute when ono is unavailable; watch for longer cooking time needed
Marlin — Traditional Hawaiian substitute with similar density and cooking behavior; slightly richer flavor but compatible

Pairs with

Ginger Soy Sauce PineappleKukui Nut (Candlenut)Chili PeppersCoconut Milk Taro Limu (Edible Seaweed)

Also called

Wahoo