Quote:
Originally Posted by govomit
see those dark lines along the back? The bonitos from Ensenada have them vertical, and that's the type I want to catch (no such luck yet).
Some say both are "bonito", but I'm not convinced. Having tried many of the "diagonal-lines" ones cooked different ways, I still don't like the taste, even though the raw meat looks good, very delicate. 20 years ago on the cattle boats everybody was throwing them back in the ocean, calling them (inaccurately) 'skipjacks'.
So, jkim0130, sure you had fun pulling the beast out.
What do you think of the taste?
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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.