The week of April 12th shall be known as the week of the Wahoo!
Cpt. Bob Kenney (Top) and Cpt. Scott King
Wahoo are swift, powerful, predacious food and game fish found worldwide. The wahoo is a slim, streamlined fish with sharp-toothed, beaklike jaws and a tapered body ending in a slender tail base and a crescent-shaped tail.
These guys are FAST and they will make sure you work to put them in the boat! Last week our customers brought in A LOT of Wahoo, with the largest coming in at 90lbs! (Shoutout Cpt. Bob, and the Jeff Baker Crew!)
So you’re probably wondering… “ What do I do with all this fish?” Well if you love fish tacos as much as we do, check out this easy Baja Style fish taco recipe (below)!
Baja Style Fish Tacos
- 2 lbs fresh Wahoo
- 2 tbsp light oil (peanut olive ... or coconut!)
- 2 tbsp lime juice
- 8 inch tortillas of your choice
- 1 cup prepared coleslaw
- 1 cup salsa mexicana
- 1 whole avocado peeled and sliced
- salt and fresh cracked pepper to taste
- Depending on your fish, you may need to cut it in different shapes and sizes. Essentially, you are looking for long strips of clean and super fresh fish.
- Pre-heat a hot non-stick pan or a grill.
- Once your fish cleaned and cut, season it well with salt, pepper, lime juice and oil.
- Place your fish into the pan or on the grill. If you're using a pan, do not crowd the pan, or you run the risk of cooling the pan down too much and "steaming" the fish, rather than getting a nice hot sear on the flesh. You can do this in multiple batches, or using multiple pans on multiple burners, at the same time. Once one side is cooked, flip it and sear the other side. Cook the fish to your desired doneness. It goes quickly.
- While the fish is cooking, you can warm the tortillas in the oven, on the grill or directly on the burners, and stack them on top of one another, under a thick warm towel.
- Serve the hot fish with warm tortillas and sides of salsa, coleslaw, avocados and fresh lime wedges!