Dana Point 6/25 & 6/26

[Aaron&Julie]

Originally Posted by Denis_Ruso

Can't wait for the local Bonita... I'm probably one of the few that gets excited when I get one. MMMM sashimi.

Love everything about Bonito. Absolutely love them as sashimi prepared any particular way. They're even better smoked. Smoked, I think only salmon and albacore might be better of the fish I've smoked or tried. They are great any other way prepared too.

They lose their appeal when not properly cared for ASAP after being caught, bleed 'em and put on ice.

They might taste a little gamey if this procedure is skipped, besides the flesh getting soft in a hurry.

[Denis_Ruso]

I'm going to have to agree with all three posts above me.

They do fight great especially the larger models. The really pack a punch and test your light tackle.

The searing I have not yet tried. I am going to have to give it a shot! Looks really good. We just brought one back from a trip to San Clemente island this Saturday and made some simple sashimi cuts. It was delicious.

And I agree, if they aren't bled and iced quickly they do become what everyone sees them as... lobster bait.

[alanw]

I believe it's Pacific Bonito, not Bonita

I love catching those feisty little firecrackers on light tackle. For those of us that don't eat raw fish, we used some last season to make the most delicious "tuna salad" sandwiches using Yanni's recipe for tuna salad. Bleed em and ice em fast, they are very good.