Bonito Recipe...and it DOES NOT involve a plank...

FinestKind

So are you guys STILL throwing back your Bonito?
The Japanese would NEVER throw one back, they refer to them as SUMA and consider them a real delicacy.

I thought I'd try one and kept a small "Bonito" (aka False Albacore) I caught yesterday while trolling off Haulover. My recipe is based on this one for Katsuo Tataki here:
http://www.anglers-secrets.com/katsuo-tataki/

First step....IKI JIMI is mandatory.
You must immediately kill the fish with a stab to the brain, cut the gills, stab the tail and bleed him out in a bucket or live well.
After 5 mins, transfer him into an ice slurry and keep him COLD.

Back at the dock, de-head, fillet and trim.

At Home, if you like them raw, simply slice on a diagonal, garnish and arrange on a plate.

For Tataki style, salt and sear on high heat in a dry pan for only a minute or less on each side. You just want the outsides to turn white, the insides should remain red.

For this dish pictured below, I did half Sahimi and half Tataki. Garnished with sliced Nori, Romaine lettuce, onions, lime, sesame seeds and drizzled some evoo over the top before chowing down....
GOOD EATS!

Pescatoral Pursuit

What's next; Jack Crevelle on the half shell?

Jk, m may have to try this sometime.

jcanracer

So the 'Bonito' they get on the Pacific is actually Euthynnus Affinis aka Mackerel Tuna or Suma (in Japan) or KawaKawa (in Hawaii)
The "Bonito" we get here is Euthynnus Alletteratus aka False Albacore or Little Tunny.

From every google search I have done, the flesh looks the **** same though!

Pacific:

Atlantic:


Must taste similar though?:shrug

jcanracer

Another recipe for our local Bonito: http://hungrynative.com/?p=8894

I have eaten it, and would say it is on the "fishy-flavor" side of Tuna. I would eat it again, but my wife would not, hence I don't keep them. I do agree with Len that bleeding them immediately, just like you would a black fin tuna, improves the taste a bit.

Fish Haid

Ate some we caught off Daytona this summer - tasted just like tuna.

Lucky Hook II

The one's we catch end up as Mutton and Yellowtail Snapper bait.

FishTank

Fished out of Destin for 5 years and we used to keep bonito for an old lady down the street from the marina. She would bring it back canned in mason jars and it was excellent for tuna fish sandwiches.

dogman18

Trim all the blood meat off and it' s good.

HurricaneBK

dogman18 wrote: »

Trim all the blood meat off and it' s good.

It's gotta be a big bonito to have some left after that :rotflmao

The sashimi and tataki in the original post actually looks ok. I'd probably sear it and if the flavor is too strong you could mask it with some seasoning, I'll usually do a little cayenne pepper on blackfin and yellowfin before searing.

FinestKind

dogman18 wrote: »

Trim all the blood meat off and it' s good.

True.
And if you bleed the fish properly as soon as it comes off the hook, the only "blood meat" will be the dark brownish-red meat right along the lateral line. Everything else will be good, as can be seen in my original pic.

MadMick

looks amazing, I will have to try that

poonman

When you bleed em i cook em two ways.
1. I steak em then i cook em till they get real flaky then i just throw em in the fridge and turn em to a tuna fish sandwich with mayo as long as you bleed em immediately they taste great.
2. I fillet the tuna cut the blood lines and bone out too leave me with two strips per side. I then cut down the two strips so they are about an inch or two wide and then cut em real thin. Rub seasoning onto one side then role it up put a toothpick through em and sear em.
Tight lines

juicer

FinestKind wrote: »

So are you guys STILL throwing back your Bonito?
The Japanese would NEVER throw one back, they refer to them as SUMA and consider them a real delicacy.

I thought I'd try one and kept a small "Bonito" (aka False Albacore) I caught yesterday while trolling off Haulover. My recipe is based on this one for Katsuo Tataki here:
http://www.anglers-secrets.com/katsuo-tataki/

First step....IKI JIMI is mandatory.
You must immediately kill the fish with a stab to the brain, cut the gills, stab the tail and bleed him out in a bucket or live well.
After 5 mins, transfer him into an ice slurry and keep him COLD.

Back at the dock, de-head, fillet and trim.

At Home, if you like them raw, simply slice on a diagonal, garnish and arrange on a plate.

For Tataki style, salt and sear on high heat in a dry pan for only a minute or less on each side. You just want the outsides to turn white, the insides should remain red.

For this dish pictured below, I did half Sahimi and half Tataki. Garnished with sliced Nori, Romaine lettuce, onions, lime, sesame seeds and drizzled some evoo over the top before chowing down....
GOOD EATS!

Looks and sounds delicious.

latitudeajustment

I use em for bait, that is about it. I did try eating one a few years ago and did not bleed it out like this, it was horrible....frankly just too many other good eating fish IMHO.

Soda Popinski

I'll be in Marathon in August. hoping to get to the lighthouse and troll a little maybe i'll catch one or two. Can't get much further out with my 17 but i can get out enough. If we get one we'll try it.

tankard

Bonito is just fine. I'll never throw one back again.

Cut out the darker meat, and I found it a little chewy raw, but a quick sear and it's.....tuna!

trousertroutman

I caught and Atlantic bonito,(not a bonita) it has a green back, and teeth like a kingfish, bold stripes down its sides. It was much lighter colored than the fillets shown above it was light as the blackfin and great eating.

tankard

I did it again with a bonito (little tunny, whatever) I caught on the flatline the other day.

Not a fluke. It really is that good. A good bit of darker meat to cut out along the spine but the top and bottom loins are freaking great.

I was happy to see it was a bonito and not a kingfish!

Intheslot

Glad you all can enjoy it.

I'm sticking with the tried and true plank.

TerribleTed

Pescatoral Pursuit said:

What's next; Jack Crevelle on the half shell?

Jk, m may have to try this sometime.

Actually Jack Crevellesare good when small. but bonito is sold in Fish markets for human consumption. You may try listening to this guy he apparently know something you don't it may open up a new favorite dish to you. My experience I will toss a tuna out it doesn't taste good to me but I know others will take it and like it. People have different taste.