Ah, Hula Boy, now ya done it! It's four a.m. here, I'm tired from writin' and drawin', I'm fresh outta FangBanger fillets, starvin' and YOU have to mention that lovely, white sashimi?! Arrrgghhh!
Recipes from the book include,
Grilled ono over garlic macadamia, sauteed spinach with steamed rice and buerre blanc. Growl, growl - down stomach, down!
Or, (Oh, mercy!) Seared Ono "Bali" garnished with edible purple and white orchids. Fanceee! You can have the flowers, gimme the meat!
Or how about...Coriander-crusted ono with daikon radish, sun-dried cherry relish, ginger citrus glaze and spicy soy reduction?
I gotta lay down for a while.
You had to mention ono sashimi, didn't you!?
I hope that you're happy!
Full moon in fifteen days. Cabo wahoo start going berserko starting in about twelve days. I can hear them sharpening their teeth. I bet they don't hear me sharpening the hooks on those "Archer Arrows", my new wahoo/ono lures. THE hundred fifty eight came from my front yard, ya know? There are much bigger ones there and enough over a buck to keep the blood pumpin', son!
Did ya ever see a hundred plus come greyhounding and in between jumps swimming (I'm not sure you can call IT that!) from the top of one wave to the next one on its way to your wake from a hundred or more yards away, with his last leap being so impossibly long that you wouldn't dare try to tell anyone who didn't see it happen how long that jump was? The grand finale is at the end of that last jump when he nails your lure dead nuts on and is a hundred yards away in a blink of an eye and your reel ain't clickin', it's screaming its bloody guts out?!
Oh, yeah, wahoo baby! Bad to the bone, but sweet in the meat!