Sources: About 80% of the commercial ono landed is caught by trollers. The remainder is caught on longline gear.
Harvest Areas: Tropical and temperate waters
Seasonality: most available during the summer and fall (May-October).
Fish Size: 8 to 30 pounds
Fillet Size: Ono yield is 60 to 65 percent of whole fish weight
Cut Spec: whole, H&G, loin, portion

FEATURES:

Bake,Grill,Poach,Broil
Ono flesh is white, flakier, and has a delicate taste
Although ono is versatile in its uses, cooking methods suitable for "lean" fish (those with low fat content) are recommended so that the flesh does not dry out when cooked. One way to retain moisture in a lean fish is to poach

BENEFITS:

Cost Effective Due to Exceptional Yield
Gulf Wahoo is a great value due to lack of freight costs

History Note
Ono is a Hawaiian word meaning "good to eat." The ono was said by the ancient Hawaiians to be the parent of the opelu, a mackerel scad of great importance to the subsistence of the early Hawaiians.
The European explorers who first mapped the Hawaiian Islands found ono to be plentiful off the island of Oahu. Maps of the time indicate that a very common spelling of the word "Oahu" was "Wahoo," and this is believed to be the origin of the fish's other name