Too Many Bonito??

[kayakfisherman]

If you give a little, you get a lot! That especially applies with bonito.
Bring some frozen bottles of water, some ice, hell, bring an eskimo.
Get that bonito as cold as possible while you're on the water cause
they are tasty critters.

If bonito were bigger in general, the Japanese would have their
fleets world wide harvesting them. As far as sashimi goes, there is
nothing better. Versatile, full of white meat (once cooked), and
easy to fillet. Plus there's no bones to mess with--bonito is a well kept fisherman's secret.

I only cook this recipe once or twice a year. It is truly one of my favorites

Bonito Parmesan
http://www.bigwatersedge.com/bwegallery/data/711/DSC02507.jpg

http://bit.ly/1LYGN6J

Thanks for all your support fellas. Yanni
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[Ro12]

Damn
That looks good

[Mahigeer]

I have to try it now.

Thanks for sharing.

[driftwood]

Yanni, you make cooking look just as much fun as fishing.

I'm brining ice on my next trip for Bonito. Thanks!!!

[taggermike]

Looks great. If I can keep bonito cold I always keep a couple. Versitle and tastie fish. Mike

[FISH11]

I should have kept the two last week, but I hadn't come prepared to take the care needed for bonitos. Yesterday was slow, could not find any yellows or bonitos. Maybe next trip. That look like a recipe I have to try. Thanks Yanni. Tight Lines.

[stoned-trout]

I keep lots of frozen soda bottles as they don't get mixed up with other stuff in cooler and you can drink them if needed.... ...I have never eaten one but heard you must bleed them immediately and then on to ice...have to try one soon...I have seen lots this year but yet to get one ..need to get out more...I will defff try that recipe too... thanks

[RedSledTeam]

:D I have found the quickest way to bleed them is to make your incision just above the head and slice all the way down through the backbone and then curve to the anus. This cuts everything clean and leaves minimal residual blood. :eek: Then vacate the area quickly! :the_finger: