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Here's an easy way. Fillet from tail to the gills (I leave the skin on, especially since there are no scales!) V-Cut out the center lateral line since that's where the dark meat is located. Now marinade the fillets with a dry rub or wet marinade, your choice. Or simply latter them up with salt, pepper, lemon juice and olive oil. Slap them on the grill just of few minute on each side ( make sure not to over cook them ) and squirt lemon juice on them after grilling. Enjoy. Their meat is especially good if you try to get the fish on ice as quickly as possible.
I haven't had any recipes on my website, Fishermansbelly.com, on bonito yet. But I can't wait for the opportunity since bonito is one of my favorite fish.
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