Ono — Wahoo (The Fish Named Delicious)
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Origin
Hawaiian Fish
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Description
Ono steaks are typically grilled or pan-seared. The flesh is firm and dense, with a mild sweetness. It must not be overcooked — ono is very lean and transitions from moist to dry rapidly. Medium-rare to medium is ideal for grilled preparations. For smoked ono, the fish is brined and cold-smoked over kiawe, producing a delicate, subtly sweet smoked fish. Ono is also excellent in kinilaw/ceviche-style preparations where the acid firms the already-firm flesh.
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The Thread
—Smoked ono over kiawe connects to the Hawaiian preservation tradition that includes pipikaula and the broader Pacific smoking techniques.
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Flavour Context
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