I am not a fan of eating bonito (having YT, grouper, orange mouth corvinas and spanish macks sierras always on hand)
but from time to time there is a nice bonito on the line, I would like to try it this time for sushi, sashimi or poke.
I love sashimi and normally use YT, grouper and scallops, do you guys know if bonito is good for sashimi or it has a strong flavor for that?
any poke or sashimi recipe that you guys use that make the flavor more mild?
I dont want to use a random recipe from the web and before using the same recipe I use for YT I wanted to check with you guys, dont want to waste the fish with an incorrect way to prepare it.
sidenote, I didnt bleed it when caught, right now I have the fillets on the freezer, it still with the blood line and skin.
this is the actual fish from last weekend
I can't speak for Pacific Bonito but the Atlantic Bonito (which we rarely catch in South Florida) is fine for any Sushi, Sashimi or Poke recipe that you usually use for Tuna. The key is to bleed them properly and ice the hell out of them. I prefer them in Poke.
A kayak fishing podcast I listen to has a guy from SoCal talking about how Pacific Bonita is his favorite fish to make poke out of. He said bleed it and ice it
They can be used for anything and don't have a parasite hazard as other small tunas do (no need for structured freezing to kill parasites).
It will need a surface pathogen elimination step prior to consuming raw.
Bonito are excellent eating fish.
Nice fish!
I stumbled into this post by accident. When you mentioned poke, I thought you meant poke sallet. Tony Joe White had a song about it. Won't be long until it's in season. ;D You'll have to excuse me, I've lived my entire life in the hills and mountains of Tennessee and had never heard of sashimi or the poke you mention. I've heard of sushi, pretty sure there are some sushi bars in big cities like Memphis, Nashville, and Atlanta but I've never seen any. ;)
Quote from: jigmaster501 on April 05, 2018, 11:10:11 PM
Bonito are excellent eating fish.
Quote from: conchydong on April 05, 2018, 10:31:12 PM
the Atlantic Bonito (which we rarely catch in South Florida) is fine for any Sushi, Sashimi or Poke recipe that you usually use for Tuna. I prefer them in Poke.
Quote from: ReelFishingProblems on April 05, 2018, 10:57:26 PM
.......how Pacific Bonita is his favorite fish to make poke out of.
well, seems like I'll eating bonito poke next weekend ;D
thanks guys
Whenever I fish Ensenada the guys on the boat ask for the Bonita for ceviche. It is FANTASTIC smoked with a brine of honey, brown sugar and soy.
Ron
Bleed it and get rid of the blood line and dark meat. I've had it grilled and it was good!
Fillet right away and eat on boat! If not, bleed, fillet, dump in milk or smoke them! They are great when smoked!
I've never tried to eat them.
I know they are an extremely Bloody Fish.
Good Shark Bait, if the crabs don't pick them to bones.
I've reeled in many a Bonita Head that was nothing but a Skeleton.
Another thing.
They get mushy quick if you don't cool them down fast. Gut and gill, blood line and into a salted ice slurry is best.
Ron
I was gonna recco ceviche and Ron beat me to it. We get them mixed in with false albacore (good only for bait) and Blackfin tuna. Good marinated and grilled fresh; if I had frozen it I would smoke it as these guys say (about the only thing to do with frozen king mackerel as well).
QuoteFillet right away and eat on boat!
X2! We used to do "quivering sashimi" when I worked in Marina Del Rey. As soon as it's landed, bleed it out in a bucket of seawater, then fillet it and remove any dark meat. Slice into thicker pieces than you might normally do for sashimi. When you pop it into your mouth, often the meat is still twitching slightly, hence the name. Definitely NOT for everyone! Hahaha... But it's very tasty and quite the experience. ;D
If this ain't your cup of tea, make sure to bleed it well and get it iced down ASAP. Bonito goes to mush very quickly! Properly cared for, it's excellent for sashimi, smoking, and the grill.
-Mike
Sam Choy is a cook in Hawaii and has some videos on Youtube that are worth watching. Search Sam Choy poke.
Foodland supermarket is one place that sells various poke and sashimi. Take a look at Foodland.com as they share many local recipes.
Quote from: Fishy247 on April 06, 2018, 05:02:42 PM
[Bonito goes to mush very quickly!
Quote from: Ron Jones on April 06, 2018, 01:17:44 PM
Another thing.
They get mushy quick if you don't cool them down fast.
well, thats the main reason I didnt like it that much, because of it gets mushy very quick its ofter used for ceviche and fish meatballs but I actually took 3x a Sierra (spanish mack) over a Bonito for those plates.
the fish was iced inmediatly and the fillets were cleaned in Iced salty water so, I will try them as poke in few days, will get to you guys with my findings.
Quote from: Shark Hunter on April 06, 2018, 06:06:17 AM
I've never tried to eat them.
I know they are an extremely Bloody Fish.
Good Shark Bait, if the crabs don't pick them to bones.
I've reeled in many a Bonita Head that was nothing but a Skeleton.
Daron, you were probably using Little Tunny which we call Bonita(o) in Florida. Although some eat them they are generally discarded or used for bait. The Atlantic Bonito which has teeth is similar to the Pacific Bonito that Alex is referring to. Skip Jack are also eaten and quite good IMO. They are used for canned Tuna worldwide.
Scott
Quote from: conchydong on April 06, 2018, 07:51:23 PM
Quote from: Shark Hunter on April 06, 2018, 06:06:17 AM
I've never tried to eat them.
I know they are an extremely Bloody Fish.
Good Shark Bait, if the crabs don't pick them to bones.
I've reeled in many a Bonita Head that was nothing but a Skeleton.
Daron, you were probably using Little Tunny which we call Bonita(o) in Florida. Although some eat them they are generally discarded or used for bait. The Atlantic Bonito which has teeth is similar to the Pacific Bonito that Alex is referring to. Skip Jack are also eaten and quite good IMO. They are used for canned Tuna worldwide.
Scott
Got me laughing Scott, thanks!
Steve
That dog....LMBO!!
I might try searing it but most sushi, poke and sashimi will use fresh caught fish once frozen; I would just grill or fry.
SF,
There two types of bonito in the Sea of Cortez. One is the Pacific Bonito and the other the Striped Bonito. I believe the one in the pic is the Striped Bonito because of the teeth shown. The main way I tell the difference between the two is that the SB has more prominent teeth than the PB.
The SB has a lighter colored meat before they are cooked. Their meat color can vary from a light red, pinkish or almost white. If your going to eat bonito these are the ones to try.
The PB has a much more darker meat color, from a dark red to red/brown. These fish I toss back or keep a couple to cut up for bait. I would not eat one of these.
On the advice from one of my Mexican buddies fishing with me one day we kept a few SB's to smoke. The fish were bled, gutted and iced down right away. When I got home I filleted them right away and put them into the brine while they still were cold. Smoked them the next day and ate one piece. The rest of the smoked fish went to my friends house because I could not force down another piece.
I will not be smoking these again.
The SB as well as our barracuda get a bad rap, I have eaten both while on a boat and liked them but like others have said handling and freshness is key. If this is not done right these fish will not eat well.
Thanks for Correcting me Scott.
Florida Bo,Bo's are only for bait.
I've never caught a damn thing with them.
But I still keep trying. ;)
Used to eat them sometimes but don't see many big enough anymore. Bleed them and on ice to cool them quick. Fillet and cut out all the dark meat, dunk them in Italian salad dressing and put them on the grill. Cook until rare and pretty good if not over cooked. It's all about the effort on the front end,they go to mush in a hurry if not cooled quickly.
ok guys, I told the wifey to stay in TV room and leave me the kitchen all for myself.
read many recipes for poke and for my surprise they were not much different than my current "special" recipe I learned in Puerto Vallarta few years ago, so, I took some tips from the ones I read online and use part of my own recipe, nothing special or secret ingredients, lets call this a Mexican Poke (because of the serrano chile pepper and served over a tostada "corn fried tortilla"
First you need to have your clean Bonito fillets
(http://alantani.com/gallery/24/3592_11_04_18_4_53_40_24183628.jpeg)
I put the fillets 10 min in cold water to make them more firm and cut them 3/4" with a sharp knife
(http://alantani.com/gallery/24/3592_11_04_18_4_55_14_241871290.jpeg)
just because I have some in my freezer I also filleted 3 big Scallops and add some lemon juice to them
(http://alantani.com/gallery/24/3592_11_04_18_4_55_03_241862073.jpeg)
add one white onion in thin Julienne cut and mix everything
(http://alantani.com/gallery/24/3592_11_04_18_4_55_57_241881515.jpeg)
add some Serrano peppers after they were roasted on the frying pan along with some mix of spicies and sesame oil, soy sauce, etc, etc,
at this stage I put the bowl on the fridge for 15 minutes just to leave the flavors to get into the fish.
(http://alantani.com/gallery/24/3592_11_04_18_4_56_11_241891946.jpeg)
final touch was 4 chopped green onions
(http://alantani.com/gallery/24/3592_11_04_18_4_57_01_241911568.jpeg)
money shots
Poke tostada, dont forget Avocado
(http://alantani.com/gallery/24/3592_11_04_18_4_56_54_24190960.jpeg)
Poke with tostitos / nachos
(http://alantani.com/gallery/24/3592_11_04_18_4_57_22_24192469.jpeg)
to my surprise the Bonito tasted really good, or it was the scallop? or both? ;D ::)
I will make it again for sure, no more given away bonitos on my side :D ;D
PS: before eating those tostadas I put on them some spicy hot sauce for sea-food ("amor hot sauce" or "valentina hot sauce") cuz I like my sea food spicy hot but once they were all covered in hot sauce they didnt looked good for the pics LOL
very nice Alex! Serrano is my favorite peppa.