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... another $.02
For what it's worth, gotta say bonito meat, if kept cold, is the best sashimi I/my family's ever had (okay, so ya gotta cut out all the dark meat), and dare say we get our share of fresh and varietal fish for the purpose.
Have also found it good to put small fillets in vacuum packed backs (with salt, pepper) and freeze. When wanted, just defrost, then boil the meat in the still-sealed bag for about 10 mins. I/we use the cooked meat as the main ingredient for "tuna" salad and, again, it's unsurpassed in flavor and texture.
Avery
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