Wahoo meat is white, firm, and mild, which makes it one of the most prized fish for the table. It is also lean, so careful handling makes a big difference. Here is how to get wahoo from the boat to the plate at its best.
On the boat
- Handle carefully. Even after landing, wahoo teeth are dangerous. See how to gaff wahoo safely.
- Bleed the fish by cutting the gills, which many anglers say improves flavor.
- Ice immediately in a slurry of ice and saltwater.
What you need
- A long, sharp fillet knife
- A cutting board or cleaning table
- Cut-resistant gloves
- Vacuum-seal bags
Filleting
- Lay the fish on its side. Cut behind the head down to the backbone.
- Run the knife along the backbone from head to tail, keeping the blade against the bones.
- Remove the fillet, flip, and repeat.
- Wahoo are long, so take your time to get clean fillets.
Skin and bloodline
Remove the skin by sliding the knife between meat and skin. Trim away the darker bloodline down the middle of each fillet for a milder taste.
Steaks or portions
Some anglers cut wahoo into steaks across the body before filleting. Others prefer boneless fillet portions. Both work well; portions are easier to cook evenly.
Storage
- Refrigerate fresh portions and use within a couple of days.
- Vacuum-seal and freeze the rest.
- Wahoo freezes well when sealed properly.
Cooking
Because it is lean, wahoo can dry out if overcooked. Sear quickly, grill briefly, or serve it fresh as poke or ceviche if you are comfortable with raw fish handling.
Regulations
Check current local rules on bag limits and whether fish must be landed whole.
Catch more with our guide on how to troll for wahoo.
