Quote:
Originally Posted by Harry Hill
not sure where my post went but the ones with vertical lines are black tipped bonito, the ones with diagonal lines are pacific bonito. I found that they have to be bled immediately upon catching of the taste will get strong.
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Yep, bleed them right away but also spike the brain to immobilize. The meat bruises easily. If they flop around the bruises make the meat taste gamely and get mushy