Cooking Bonito

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Cooking Bonito
Cooking Bonito
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41036
September 16, 2014 4:50 am EDT
Location: 34.207N 76.949W
Wind Direction: SSE (160°)
Wind Speed: 2 knots
Wind Gust: 4 knots
Significant Wave Height: 2 ft
Dominant Wave Period: 8 sec
Average Period: 5.5 sec
Mean Wave Direction: ESE (107°)
Atmospheric Pressure: 30.04 in (1017.3 mb)
Pressure Tendency: -0.05 in (-1.7 mb)
Air Temperature: 77°F (25.1°C)
Dew Point: 69°F (20.5°C)
Water Temperature: 82°F (27.6°C)

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Cooking Bonito
 
 
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MealOnReels
Ol'Salt
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Joined: Feb 12, 2011
Posts: 297

PostPosted: Mon Apr 15, 2013 10:00 am    Post subject: Cooking Bonito Reply with quote

Do you cook it like Tuna or is it more like King Mack.?Thanks  
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speckhunter80
Ol'Salt
Ol'Salt


Joined: Oct 18, 2006
Posts: 1549
Location: shell rock landing, nc

PostPosted: Mon Apr 15, 2013 10:31 am    Post subject: Reply with quote

Don't try and freeze it, will turn to mush. Grill it with your favorite seasonings or can blacken in a skillet.

Here is a recipe, called Canary Island Tuna:

Serve this with Mexican corn or flour tortillas, or with a Spanish style rice.

Serves 4

2 pounds bonito, tuna, jack or mackerel
2 whole roasted red peppers, chopped
1 teaspoons sweet paprika
1 teaspoon Spanish smoked paprika
Salt and pepper
6-8 chopped garlic cloves
1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
2 tablespoons fresh chopped oregano
2 tablespoons fresh chopped parsley
1/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine or sherry vinegar


Slice the bonito or tuna into large chunks of about 2 inches across. If you are using bonito, cut out the “blood line,” the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting.
Toss the tuna chunks in a large bowl with some salt to coat and set aside.
Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil.
Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don’t let it smoke.
Pat the bonito chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan — place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once.
You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes.
Serve hot or at room temperature, with Mexican tortillas, rice or crusty bread.
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allenj
Ol'Salt
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Joined: May 07, 2009
Posts: 1047
Location: Sneads Ferry

PostPosted: Mon Apr 15, 2013 10:35 am    Post subject: Reply with quote

Have some been caught nearshore?
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ice cream man
Ol'Salt
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Joined: Jun 06, 2006
Posts: 1754

PostPosted: Mon Apr 15, 2013 11:54 am    Post subject: Reply with quote

allenj wrote:
Have some been caught nearshore?

Getting close to that time ............. ICM
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Greeneyed_Pickle
Ol'Salt
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Joined: Mar 03, 2008
Posts: 984
Location: Fayetteville, NC

PostPosted: Mon Apr 15, 2013 11:55 am    Post subject: Reply with quote

Speck,
You must be doing something wrong. I freeze mine all the time, no issues. I just fillet them, portion size them and vacuum seal them.

As for cooking them, my girls love them breaded and fried up like chicken fingers!

Tim
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wampler24
Ol'Salt
Ol'Salt


Joined: Mar 01, 2012
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Location: Danville VA

PostPosted: Mon Apr 15, 2013 2:34 pm    Post subject: Reply with quote

Has anyone tried freezing them in water? I heard that works good but have never tried it.
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Squid Row
Ol'Salt
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Joined: Jan 11, 2005
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Location: 212 Miles too far to the West

PostPosted: Mon Apr 15, 2013 3:13 pm    Post subject: Reply with quote

I have frozen them in water and vacuum sealed them.

Vacuum sealing works great as described above. Freezing in water is not good. It turns them to mush and they absorb the water so the fillets lose a lot of flavor
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banksboy
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Joined: Dec 03, 2009
Posts: 91
Location: marshallberg

PostPosted: Mon Apr 15, 2013 6:15 pm    Post subject: Reply with quote

caught one in 30fathoms yesterday, swimming alongside a mahi  
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drumchaser73
Ol'Salt
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Joined: Jul 09, 2010
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Location: Oceanfront

PostPosted: Mon Apr 15, 2013 8:27 pm    Post subject: Reply with quote

They taste good right out of the water sushi style. Good luck.  
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Mppheel
Ol'Salt
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Joined: Sep 13, 2011
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Location: Greenville - Morehead - Topsail Beach

PostPosted: Mon Apr 15, 2013 9:55 pm    Post subject: Reply with quote

They get mushy on me too. This year i will smoke some, grill some, and make some salad with smoked and or grilled. Has anyone tried smoking them? My dad used to smoke them when i was a young boy. I have his smoker now, but he has passed, and i never cared to know how he did it until now
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Last edited by Mppheel on Tue Apr 16, 2013 1:13 pm; edited 1 time in total
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SouthernSon
Ol'Salt
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Joined: Aug 11, 2005
Posts: 626
Location: Fay/ HI

PostPosted: Tue Apr 16, 2013 11:45 am    Post subject: Reply with quote

Squid, will that work for improving the taste of King Mackeral? :-)

"I have frozen them in water and vacuum sealed them."

Vacuum sealing works great as described above. Freezing in water is not good. It turns them to mush and they absorb the water so the fillets lose a lot of flavor
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