Even though bonitos typically have a very strong flavor, some people do enjoy it raw. It is safe to eat and can be served with either the skin still attached or skinned. However, even the most ardent sashimi fans agree that before serving it raw, bonitos should be marinated in some sort of acid just as saltwater, vinegar, or soy sauce to reduce the fishy flavor. Another popular way to serve raw bonitos is as ceviche.
You might have heard that bonitos are poisonous when eaten raw, but this is not the case. Japanese sushi chefs call bluefish bonitos, but they are not related to the bonitos caught in the United States. Bluefish have a high chance of being contaminated if not frozen right away. The best is if you use a line of four to eight pounds.
Though this is the most basic method, it requires the most practice and experience. Your rod should be strong and sturdy while still flexible and able to bend enough when fighting with your catch. The best live baits to use are sardines and pilchards, but you can also use chum. Experiment as you go to see which is the best bait for the ones in your area.
All are easy to do so it mostly depends on your preference. Grilling — clean it and remove all skin and gut. Cut it into slices and season it with salt, oregano, garlic allowing it to marinate for at least an hour.
Heat your grill and cook the fish for an hour before serving it hot. Your rod will ideally be sturdy and strong while still being flexible.
When trying to catch Bonito, it is important that you use frozen bait. The most optimal live baits to uutilize are pilchards and sardines, but chum will also work. Experiment around with different baits to see which one of these works best for you in your location.
Make sure to put the bait at the bottom of the water as well as floating on the surface to get the most Bonito. Some have described Bonito as a cross between tuna and mackerel. The flesh will not be quite as dense as tuna, and it will have a much oilier and fatter flavor in addition. When paired with stronger flavors, Bonito will taste particularly well just like in the Balkans and Spain. Depending on the type of Bonito, it can also vary. Smaller and younger Bonito have flesh that is like skipjack tuna; it will be lighter in taste as well as color.
When grilling, you need to clean the Bonito and get rid of all the skin, including the gut. Cut everything into nice slices and season the slices with oregano, salt, and garlic.
Next, allow it to marinate for about an hour, heat up the grill, and cook the Bonito up for another hour before you serve it nice and hot. Make sure the Bonito is cleaned and cut into large portions. This process can also be very messy so try not to do all over the floor of your boat. A clean and controlled way to approach this task is to bleed the fish and immediately place its head down into a bucket.
Once this is done, be sure to place the Bonito on plenty of ice in order to stay fresh. In many countries now, the Bonito fish is becoming more of a delicacy on the plates of many restaurants. The accessibility of the fish as well as its similar tastes to more expensive fish, make it a upwards trending fish for eating popularity. We caught and cooked the fish the same day and grilled on the barbecue. It was great to catch and cook such a fun fish without needing to go more than a couple miles fishing offshore.
For many years, fishermen counted this fish off as a poor tasting, oil junk fish that is only good for bait. It is time that we accept this fish as a more universe meal option for fishermen worldwide. As long as you take the precautionary steps prior to eating, there is no reason not to try this fish!
Log in to leave a comment. Sunday, November 14, Sign in. Forgot your password? Get help.
0コメント