Ono fish is closely related to King Mackerel and is marketed both as “Ono and Wahoo” fish. Ono is a Hawaiian word that means “good to eat” or “delicious”. It is a member of the Scombridae family and is characterized by its very elongated, tuna-like body, dark blue-green on the top and silver on the sides, with a very short snout, a massive set of teeth, and a very elongated continuous dorsal fin
This fish has a mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked. Their flesh is a beautiful white color and remains white when cooked. Fillets have less blood-line than similar pelagic fish which means they have a higher yield from purchased fillets to usable portions.
Ono fish are commonly found in the tropical and subtropical waters of the Pacific, Atlantic, and Indian Oceans, including the Caribbean and Mediterranean seas.
Ono cooks up snow white and has a tuna-like texture. When served raw, Ono has a smooth velvety feel and a sweet, buttery taste. Fantastic for raw applications and great for grilling or searing.
Ono is an excellent source of healthy, extra lean protein. It is rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium. It is also low in saturated fat and low in sodium. Ono also provides about 375 mg of omega-3's (DHA and EPA) per 4 ounce serving of fresh fish. It has a powerful nutritional content with relatively few calories, making it an exceptional option for healthy eating.
Deep-fried fish loses nearly all of its health benefits, but adds more fat to the mix. Raw fish may offer some health benefits, but the higher risks involved make it essential to choose your raw fish selection from reputable vendors and restaurants. Much concern has been voiced over the levels of mercury found in some fish. Mercury is a metal that comes from both natural and man-made sources and can be found in some of the waters where fish live. Consuming too much mercury can negatively affect brain function and development, particularly in small children or unborn babies.
Ono and wahoo should only be eaten once every two weeks. By following these simple guidelines, you can reap the full nutritional benefits of Hawaiian fish without worrying about too much mercury exposure.