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....
Jk, m may have to try this sometime.
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!
Must taste similar though?:shrug
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.
― Johann Wolfgang von Goethe
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.
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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.
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.
Looks and sounds delicious.
Cut out the darker meat, and I found it a little chewy raw, but a quick sear and it's.....tuna!
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!
I'm sticking with the tried and true plank.