Skipjack Tuna vs Bonito
 

So last week I had reported catching a Bonito in about 140 ft north of the kelp. As I look at the pics between Bonito and Skipjack Tuna, Im pretty sure it was a Skipjack Tuna as the stripes were located on the lower portion of the fish, near the sides and belly and this was much larger than the usual Bonito that I've caught in La Jolla.

I wish I would have taken a pic (I know... no pics didn't happen) or kept the fish, but I had just got a yellow on board and didn't think anything of it at the time.

I see that they venture into our waters usually as the temps rise and currents support.

Just curious if others catch this species locally on a kayak?

Thanks!

Skipjack is dark bloody gross meat. Filet it and use the filet for shark bait

Bonies are greenish with broken black vertical stripes. Skippies are black n silver with black stripes down their belly. Skipies are more pelagic than bonito and catching them that close to shore is extreemly rare. Releasing it was a good call if you had a yt on board. I thought skippies were poor eating but I have had them raw and bbq-d and they were good. When you buy canned tuna and the label just says "tuna" its almost always a variety of skip jack. Mike

I have to agree !

Skipjack although not a glory-fish like a tuna or yellowtail....is actually good eating...the only catch is that it has to be kept cool and in primo condition, just like bonita, otherwise it's complete garbage. And mike is right about the "canned tuna". Believe it or not it's mostly skipjack...unless it says albacore it's most likely skipjack.

I grill Skipjack and use em for burritos but find best cooked same day as they get mushy fast.

bonito makes great sashimi if you treat it right, skipjack is friggin gross

EXACTLY!!!! Bled, gilled, gutted, iced....... Bingo

ill even go so far as to say if treated right, it makes some of the best sashimi around

Fresh, blooded, gutted Bonita is super tasty lightly stir fried.

Going to disagree with these guys, caught a few skipjack in cabo - kept them in the livewell and on the grill made excellent tacos. Never have kept a bone. To each their own...

Here is a black skipjack caught at Cedros Island.
http://i444.photobucket.com/albums/q...i/DSCN3846.jpg


When I posted my report on another website, my caption for the above picture read---- bonito.

It was corrected by an expert at fish ID, that it was a skipjack.



Here is a bonito caught in Baja. Across from Cedros Island.
http://i444.photobucket.com/albums/q...i/DSCN0161.jpg


So close yet far.



As to the taste, I gave away a lot of fish, so I am not sure if I had any.

Thanks guys for all the replies and information. The more I think back on the catch, I believe it to be a Skipjack considering color and markings, but only one way to verify.... catch another!
I also appreciate the feedback on taste. I know one man's trash is another man's treasure. (IE Shovelnose) I've only had bonito sashimi and enjoyed it, but might have to harvest one and play around with different cooking methods.

Paging Dr. Yanni.

The skippies we see up here mixed w tuna are white skipjack. They are easy to ID as they are the only ones w stripes on their belly.
http://www.mexfish.com/fish/skptun/skptunsnow155b.jpg

Black skipjack are in the Cortez and below and they have 3 spots below the pec fins.

We also have 2 kinds of bonito roaming around.
Sarda orientalis and Sarda chilensis.

The most common is the orientalis. The differences are subtle. So unless youre catching both to compare you may just call them bones.