For most of a fishing season Marty Bull managed to avoid fishing with us aboard the Contender. The Wachapreague Fall Marlin Tournament fell on a beautiful Saturday and with the stars properly aligned Marty made it on the boat before we left the dock. We’d developed a pretty good wahoo strategy, but for some reason enacted it on Bill’s new International 130. I quickly proclaimed that I was not cranking in any fish with that reel. It’s too big for standup and I wanted no part of it. This point was made clear after the first bait check. As we found the piece of water we were looking for the 130 screamed as the wahoo made it’s first long run. Bill, Marty, and I argued for at least three minutes over who was to crank in the fish. The fish continued to peel drag. Ultimately Bill “lost” out and began the laborious job of retrieving the fish. Several minutes later a 78 pound wahoo came in the boat. Ultimately the second largest caught in Virginia that year, an Angler’s Club record, and easily taking the wahoo calcutta.
As wahoo is a firm fleshed fish well suited for steaks, an excellent preparation is combining a biting red chili mix and a cool mango malibu relish. Claim it as your first!
Use a small coffee grinder to finely grind all the above spices.
Mango Malibu relish
1/2 fresh mango, diced 2 tablespoons confectioners’ sugar
2 tablespoons scallions, chopped on bias 1/2 ounce Malibu Rum
1 tablespoon finely diced red bell pepper
Mix all ingredients well. Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Top the wahoo with the chilled relish.
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