Dondo Bones... - Kayak Fishing Adventures on Big Water’s Edge

jorluivil · 10-22-2018, 07:29 PM

Jim, do you have any video or pics of how exactly you spike the bones?

katchfish · 10-23-2018, 02:58 AM

Not Jim, and no video

I just rough filet them on the water, then into a cooler with ice.

I got lazy-er this time and just sprinkled on some Tony's

And, let 'em get happy in the fridge over night.

200º for two hours, apple wood for smoke. Indirect on the Weber.

As Jim said, great with beer

Hunters Pa · 10-23-2018, 04:45 AM

Quote:

Originally Posted by jorluivil

Jim, do you have any video or pics of how exactly you spike the bones?

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

Saba Slayer · 10-23-2018, 06:02 AM

X-2

Quote:

Originally Posted by Hunters Pa

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

Dannowar · 10-23-2018, 12:34 PM

Quote:

Originally Posted by Hunters Pa

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

I caught a couple trash tuna the other day. you're right though you have to baby the crap out of them to make them taste good. slit the gill membranes and toss em in a bucket so they bleed out, then I gut em and remove the heads like a tuna. then ICE.

JohnMckroidJr · 10-23-2018, 02:12 PM

Nice report. Brings back memories of years of good king harbor bonito fishing back when the Edison plant was pumping warm cooling water into the harbor. Spike and bleed is key, your sashimi looks delicious - Thanks.

summers in kuwait · 10-23-2018, 03:25 PM

nice report, pics and cool video Jim.
If properly harvested, they can taste really good. Fine sashimi. Be prepared and have ice if you plan to keep.

10-22-2018, 07:29 PM	#1
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Jim, do you have any video or pics of how exactly you spike the bones? __________________ www.facebook.com/Teamsewer

10-23-2018, 02:58 AM	#2
katchfish Paddle for Mahi Join Date: Mar 2005 Location: Doing the happy paddle! Posts: 849	Not Jim, and no video I just rough filet them on the water, then into a cooler with ice. I got lazy-er this time and just sprinkled on some Tony's And, let 'em get happy in the fridge over night. 200º for two hours, apple wood for smoke. Indirect on the Weber. As Jim said, great with beer

10-23-2018, 02:12 PM	#6
JohnMckroidJr Senior Member Join Date: May 2014 Location: Fort Lauderdale Posts: 1,963	Nice report. Brings back memories of years of good king harbor bonito fishing back when the Edison plant was pumping warm cooling water into the harbor. Spike and bleed is key, your sashimi looks delicious - Thanks.

10-23-2018, 03:25 PM	#7
summers in kuwait Senior Member Join Date: Jun 2014 Location: East County San Diego Posts: 657	nice report, pics and cool video Jim. If properly harvested, they can taste really good. Fine sashimi. Be prepared and have ice if you plan to keep.