Eating Bonito, not a joke
Posted: December 21st, 2023, 8:44 am
This is mainly for those who love raw or seared tuna….
2-3 years ago I began to wonder why a fish that looks like a tuna and swims like a tuna could taste so different. Growing up in the 80s in Florida all the old timers would say , “bloody shark bait” that’s all they are….
My suspicion is that they didn’t bleed them or cut out the darkest meat, then cooked it like they would grouper or redfish….. no wonder it was bad!
When we catch them, we immediately bleed them and ice them well….. after hour or so, we will break out some soy sauce and have at it…. If there is any left we sear with sesame seeds and all at the house….
It’s critical to cut out the darkest meat…. After you do a few, you can easily see the plane between the good meat.
Overall, I’d say it honestly compares very well to yellowfin at market or restaurants…. Perhaps a bit more chewy.
We actually target them between dive spots…
With all the regulation mess, it’s another option.
In fact, FWC should promote them….
2-3 years ago I began to wonder why a fish that looks like a tuna and swims like a tuna could taste so different. Growing up in the 80s in Florida all the old timers would say , “bloody shark bait” that’s all they are….
My suspicion is that they didn’t bleed them or cut out the darkest meat, then cooked it like they would grouper or redfish….. no wonder it was bad!
When we catch them, we immediately bleed them and ice them well….. after hour or so, we will break out some soy sauce and have at it…. If there is any left we sear with sesame seeds and all at the house….
It’s critical to cut out the darkest meat…. After you do a few, you can easily see the plane between the good meat.
Overall, I’d say it honestly compares very well to yellowfin at market or restaurants…. Perhaps a bit more chewy.
We actually target them between dive spots…
With all the regulation mess, it’s another option.
In fact, FWC should promote them….