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| WAHOO
(Acanthocybium solandri)
The wahoo is a long, slender species of mackerel
with a sharply pointed head and widely forked tail.
It has an elongated body marked with tiger like
stripes of white and deep blue or black making it
one of the most colorful big game fish. While these
stripes are not necessarily apparent in larger specimens,
they do become more prominent when the fish is excited.
This species is reputed to be the fastest fish in
the sea, capable of bursts of 50 mph, with very
sharp teeth in an unusual upper jaw that is not
fixed as it is in most fish. This charcteristic
is an asset to this predator when attacking the
prey fish and squid on which it feeds.
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IGFA
All Tackle Fishing
Record: M-24kg (50lb) 71.89kg (158lb
8oz) Loreto, Baja California, Mexico 06/10/1996
Keith Winter
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Typical
Range: The wahoo is widespread in
tropical and subtropical along the Atlantic coast
to the Gulf of Mexico, Pacific coast to Australia
and Indian Oceans to South Africa. Heavy seasonal
concentrations occur off the Pacific coasts of Panama,
Costa Rica and Baja California in the summer; off
Grand Cayman in the Atlantic during winter and spring,
and off the western Bahamas and Bermuda in the spring
and fall. Wahoo seek clear waters and are often
found near the surface of the water, but will usually
over or along deep humps, ledges, seamounts, and
other structures that cause current to well up.
They are also found along current edges and around
floating objects and other fish aggregating devices.
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Common
Tackle:
Wahoo tackle needs to be substantial yet not overly
so. It is an ideal medium-light tackle species but
can be caught on all weights and are often seen
to strike and cut off marlin baits. Trolling class
gear in the 20 to 30 lb range is usual. A wire leader
is a must if you expect this fish to be in the area,
as its powerful teeth can bite through stout nylon.
Anglers typically use 50- to 60-pound nylon monofilament
line, although lighter line can be employed off
downriggers. The first run of a wahoo may peel off
at least 100 yards of line in seconds, and the heat
generated by the friction has been know to burn
out the drag on some reels. For this reason, the
reel must have excellent drag and plenty of line
capacity.
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Common
Fishing Method:
Wahoo are fished for in a nearly identical manner
as its popular relative, the king mackerel. Trolling
with artificial or dead bait, deep trolling or deep
jigging, live-bait fishing and kite fishing can
be productive at times, but has several potential
drawbacks. The wahoo hits the bait at top speed
and often misses the hook. Large baits get their
back section sheared off; small baits are either
engulfed or clipped off behind the gills. You never
know when they’ll show up, which is why most
wahoos are taken incidentally on trolling gear.
However, in the past few years a cadre of dedicated
anglers has discovered that bump-trolling or even
casting live baits to cruising fish around offshore
structure can be a very productive way to target
them.
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Common
Baits: All kinds of baits attract
the wahoo, they are opportunistic feeders that will
eat just about anything that won’t eat them
first, but that’s not to say they can’t
be picky. Without a doubt, the best bait is a live
hardtail, or blue runner; however, menhaden, croakers,
mullet, perch and even shrimp, Spanish mackerel,
fish strips, squid and lures work well at times.
If you are live baiting for other species while
the wahoo is in the vacinity, whatever method you
are using will very likely tempt it. Most productive
bait is a weighted feather or similar trolling lure,
rigged in combination with a whole small baitfish
or large strip. Skirted lures like tuna feathers
or heavy jetheads work well. Dark lure colors especially
green, mackerel patterns, purple and black bodies,
and dark combo bodies are usually most effective.
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Preferred
Temperature:
Lower Avoidance: 65, Upper Avoidance: 86, Optimum:
70-77
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Recipes:
Wahoo
with Orange-Green Peppercorn Sauce
Serves
2
2
wahoo fillets, 6oz. each
Salt and freshly ground pepper to taste
Marinade:
Juice from 4 fresh oranges
1/2 cup white vermouth
2 shallots, sliced thinly
2 tablespoons green peppercorns
Cream
Sauce:
2 tablespoons white vinegar
1 cup heavy whipping cream
Salt to taste
1/2 cup unsalted butter
Garnish:
Fresh orange segments
Fresh mint sprigs
To
prepare the marinade: In a medium mixing bowl, mix the
fresh orange juice with the vermouth, shallots, and green
peppercorns. Place the wahoo fillets in the marinade and
leave for one hour. When ready, remove fillets from the
marinade and dry them on a towel or paper towel. Season
with salt and pepper, set aside. Reserve marinade to be
used in the cream sauce.
To
prepare the cream sauce: Pour the reserved marinade into
a medium saucepan over medium high heat. Add the vinegar
and cook until the sauce is reduced to the consistency
of marmalade. Add the cream and bring to a boil. Remove
from heat. Place the sauce, along with the butter, into
a blender or food processor and pulse until smooth. Press
the cream sauce through a fine-mesh sieve and season with
salt.
To
grill the wahoo fillets: Place fillets onto a prepared
grill over medium high heat. Grill fillets 3 to 4 minutes
on each side, being careful not to over cook.
To
serve: Divide cream sauce between 2 large serving plates,
covering the entire bottom of each plate. Place a fillet
in the center of the sauce, then fan orange segments around
fillet, placing them directly into cream sauce. Sprinkle
a few green peppercorns over the top and garnish with
fresh mint sprigs. |
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©2003
Full Throttle Fishing Corporation. All rights reserved.
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