If you can deal with the crowd

[Dannowar]

Originally Posted by summers in kuwait

But nice work Nick! Chunky bonito. How are guys preparing these?

Bleed it and gut em right away. Then when you get home throw it in the trash and enjoy your yt

[da22y]

Originally Posted by Dannowar

Bleed it and gut em right away. Then when you get home throw it in the trash and enjoy your yt

Gee, so funny, I almost can't keep my soup in my mouth on my dinner !!

[ultimatejay]

Originally Posted by Dannowar

Bleed it and gut em right away. Then when you get home throw it in the trash and enjoy your yt

Lmao

[MITCHELL]

Smoke um.....

[maquinapescado]

Originally Posted by Dannowar

Bleed it and gut em right away. Then when you get home throw it in the trash and enjoy your yt

Credit is due for your comment. Made me laugh.

Todd, to answer your question/make a recommendation...........

If you make ceviche with them right away, they are IMO the best ceviche fish. I was introduced to using them for that on a surf trip to Todos Santos (It was bombing 15') and we hand lined some bone heads on the way in and my friends wife (Ensenada locals) made ceviche within a few hours of catch and since then I was sold. If I know bones are guarnateed, I'll bring my cilantro, onions, tomato and lime pre-cut and juiced.

The next is that they smoke amazing if you get them in brine right away. You can full smoke for long lasting delicious fish or go really light, like medium rare smoke and make fish fried rice with them.

Last, you steak them, freeze them and they fit perfect in the bottom of a hoop net and when you put the on the bottom of the ocean near rocks, they turn into lobster.

[DanaPT]

Originally Posted by maquinapescado

Credit is due for your comment. Made me laugh.

Last, you steak them, freeze them and they fit perfect in the bottom of a hoop net and when you put the on the bottom of the ocean near rocks, they turn into lobster.

funny right there. I like "last" the best... tasty trick.

[NICKWORN]

Originally Posted by maquinapescado

Credit is due for your comment. Made me laugh.

Todd, to answer your question/make a recommendation...........

If you make ceviche with them right away, they are IMO the best ceviche fish. I was introduced to using them for that on a surf trip to Todos Santos (It was bombing 15') and we hand lined some bone heads on the way in and my friends wife (Ensenada locals) made ceviche within a few hours of catch and since then I was sold. If I know bones are guarnateed, I'll bring my cilantro, onions, tomato and lime pre-cut and juiced.

The next is that they smoke amazing if you get them in brine right away. You can full smoke for long lasting delicious fish or go really light, like medium rare smoke and make fish fried rice with them.

Last, you steak them, freeze them and they fit perfect in the bottom of a hoop net and when you put the on the bottom of the ocean near rocks, they turn into lobster.

I kept the bloodline for Lobster season, plus all macs for the past month or so. Id say i've got over a 100 good size GB's read.

[Dirty Curti]

I cooked up a couple yesterday. Not bad. I looked for a recipe from Yanni but all he had or all I could find was a Parmesan with tomato sauce recipe.

I found another recipe that worked pretty well.

Orange juice
Soy sauce
Salt
Pepper
Garlic

To my surprise it was a clean tasting fish. Went well with a salad.

I think I will start keeping them from now on.

[Hunters Pa]

Originally Posted by Dirty Curti

I cooked up a couple yesterday. Not bad. I looked for a recipe from Yanni but all he had or all I could find was a Parmesan with tomato sauce recipe.

I found another recipe that worked pretty well.

Orange juice
Soy sauce
Salt
Pepper
Garlic

To my surprise it was a clean tasting fish. Went well with a salad.

I think I will start keeping them from now on.

In addition to bleeding and icing right away, spike their brain to stop any thrashing. They bruise really easily, and that bruise will hold the blood that makes them taste fishy & get mushy.

I have brought them home and cut them up for sashimi and loved it.