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Old 10-22-2018, 08:32 AM   #1
Saba Slayer
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Dondo Bones...

It's been a week of big Bonito fishing up here off Redondo in the deeper water of the canyon.
These are some of the biggest Bonito we've had locally for a while and they are delicious...
Monday I was the only kayak out there and it was like a lake...no private boats only 6 Sporties trolling around like they were tuna fishing...it was so good a few boats came up to the SM bay from Long Beach and San Pedro.



I went out again on Wednesday and the conditions were a little different and it took me a while to find the right school...since I was the only one out there the Sea Lions were relentless...I was pretty busy with the wrist rocket and the yellow paint balls...I'd wait till they'd get comfortable and close to me while I was trolling... then I'd smack em right in their big fat necks when they didn't expect it...It was fun to see how surprised they were and how quick they left the scene..LOL...
That Bixpy is a fun trolling machine...



Yesterday we went out in the skiff so I could get a few more peeps out on the fish...we killed em again and had a blast with the long bass rod and the Lexa 300...they bit the Rapalla really good early in the week but later in the week they started to bite the trolled daisy chain with gusto and it was fun watching these fish blow-up on the surface with 3 or 4 chasing the hoochies...



The lighter colored sashimi is the Bonito and the darker red is Skipjack...both are excellent when spiked, bled and iced immediately...
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Old 10-22-2018, 09:28 AM   #2
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Makin' me hungry!


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Old 10-22-2018, 09:51 AM   #3
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Thinking of heading out there tomorrow or day after. Did you find the skipjack out of redondo within kayak range? Making me excited!
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Old 10-22-2018, 09:56 AM   #4
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"Did you find the skipjack out of redondo within kayak range?"

Nope... too far for the kayak on the Skippies...
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Old 10-22-2018, 11:21 AM   #5
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Ah well too bed.

THanks for the report, glad you guys had a good day out there. The sashimi looks delicious!
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Old 10-22-2018, 04:05 PM   #6
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Smoke 'em if you got 'em!



All you want at LJ right now........

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Old 10-22-2018, 05:07 PM   #7
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more pellets

The Treager's been working overtime lately...I'm gonna need some more Alder wood...
This is today's latest batch of jerky style with a HOT sprinkle included...

A beer is always the best beverage to wash some smoked fish down with...
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Old 10-22-2018, 05:08 PM   #8
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wow

great report. imagine that. . great lobster bait there. good eats too, if prepared that day.
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Old 10-22-2018, 05:10 PM   #9
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wow

Quote:
Originally Posted by Saba Slayer View Post
The Treager's been working overtime lately...I'm gonna need some more Alder wood...
This is today's latest batch of jerky style with a HOT sprinkle included...

A beer is always the best beverage to wash some smoked fish down with...
after you smoke it, how do you store it? and how long will it keep?
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Old 10-22-2018, 05:27 PM   #10
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yea...

Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer.
Maple syrup and brown sugar dipped...anything would taste great...LOL
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Old 10-22-2018, 06:45 PM   #11
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Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer.
Maple syrup and brown sugar dipped...anything would taste great...LOL

Tony made some Alaskan salmon with the honey sugar recipe, it was the best smoked fish I've ever had.

I'm hoping the Bixpy will go on sale black Friday or Cyber Monday, I'd really like to have one of those so that I can extend my fishing range
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Old 10-22-2018, 07:39 PM   #12
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Bones...

Love Dem Bones...

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Old 10-22-2018, 07:50 PM   #13
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Daisy Chain

The Leadmaster Daisy Chain at work...



https://youtu.be/WymUJRzhSE0
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Old 10-22-2018, 08:29 PM   #14
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Jim, do you have any video or pics of how exactly you spike the bones?
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Old 10-23-2018, 03:58 AM   #15
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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
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Old 10-23-2018, 05:45 AM   #16
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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
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Old 10-23-2018, 07:02 AM   #17
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X-2

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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
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Old 10-23-2018, 01:34 PM   #18
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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.
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Old 10-23-2018, 03:12 PM   #19
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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.
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Old 10-23-2018, 04:25 PM   #20
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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.
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