WAHOO WILD

flesh and subtly sweet taste notes. As showcased in Chef Emeril Lagasse's “Grilled Wahoo,” this fish forms the perfect canvas for a wide array of colorful and innovative recipes. Its steak-like dense yet soft texture makes it a top choice for grilling, ushering in a culinary voyage that is synonymous with vitality. Its taste is somewhat akin to mackerel but much subtler, and it can seamlessly adapt to a broad range of flavor profiles and culinary techniques. Wahoo pairs wonderfully with a plethora of accompaniments, from a tangy citrus marinade to a spicy chili rub. When it comes to grilling or searing, Wahoo stands out exceptionally. It acquires a beautiful sear, creating a delicious contrast between the caramelized exterior and the succulent interior, offering a feast not only to the palate but also to the eyes. For enthusiasts of raw fish, Wahoo is an excellent option. In preparations like sashimi (Ono) or poke bowls, it showcases a clean, fresh taste complemented by a slightly crea