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see those dark lines along the back? The bonitos from Ensenada have them vertical, and that's the type I want to catch (no such luck yet).
Some say both are "bonito", but I'm not convinced. Having tried many of the "diagonal-lines" ones cooked different ways, I still don't like the taste, even though the raw meat looks good, very delicate. 20 years ago on the cattle boats everybody was throwing them back in the ocean, calling them (inaccurately) 'skipjacks'.
So, jkim0130, sure you had fun pulling the beast out.
What do you think of the taste?
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