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.

 

IGFA All Tackle Fishing Record: M-24kg (50lb) 71.89kg (158lb 8oz) Loreto, Baja California, Mexico 06/10/1996 Keith Winter

 

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.

 

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.

 

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.

 

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.

 

Preferred Temperature: Lower Avoidance: 65, Upper Avoidance: 86, Optimum: 70-77

 

 

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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