If you can deal with the crowd
 

The fish are there, but it's insane dealing with 30kayaks and over 100 boats!!

Huge bonito right, fight like YT!

Northwest corner, 130' ( you'll know ur in the spot when u see 100 boats role up on u).
Launched at 4:30am to beat the crowd!

Yellowtail broke my 6month old Shimano Teramar!:doh:

Wolfpacks as seen on fish finder are everywhere! It's no secret guys the fish are biting, hints the crowd. Same shit as it was a couple weeks ago, I'd give it a few days before they are pressured north again!

Sucks about the rod
 

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

Smoking them
 

I'm trying this recipe I pulled from BD

I typically keep bonita. Usually just to throw at a seal when he is coming for a yt.

Dog Food
 

:D

haha



Nice! Thanks Nick. Look forward to your take on them.
I've had them a couple times smoked and thought they tasted good.

Im not positive, but I think Yanni may be doing something on this topic....

I have always heard you ought to bleed and put them on ice right away to preserve the meat then serve as sashimi.

Correct
 

These were bleed and gutted on the water and thrown into the kill bag with a block of ice!!

I'll post tomorrow to show the final dish! Soaking in brine as we speak!!

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

Lmao

Ceviche you taste the lime away or
 

Smoke um.....

Credit
 

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.

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

BLOODLINE
 

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.

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.