Wahoo

This is a tasty fish, whether you call it by its festive-sounding name wahoo, or by its Hawaiian name ono. Wahoo is an all-around solid choice, thanks to its decent sustainability rating as verified by NOAA Fisheries. However, you won't be able to obtain fresh ono all year; the Pacific's main harvest season is from summer to fall. Because of its high mercury level, it is suggested that you restrict your use in any circumstances.

It's vital to remember that wahoo is a very lean fish in the cooking. While this results in a pleasantly mild flavor that invites other flavors, it also means that if overdone, it risks drying out. The outcome is juicy and flaky when quickly grilled, broiled, poached, or pan-fried. Seafood Source compares it to tuna in terms of cooking time and flavor profile and advises seasoning it with a marinade. Some excellent possibilities are a classic lemon dressing or an Asian ginger soy dressing.