Too Many Bonito?? - Kayak Fishing Adventures on Big Water’s Edge

kayakfisherman · 09-28-2015, 09:36 PM

If you give a little, you get a lot! That especially applies with bonito.
Bring some frozen bottles of water, some ice, hell, bring an eskimo.
Get that bonito as cold as possible while you're on the water cause
they are tasty critters.

If bonito were bigger in general, the Japanese would have their
fleets world wide harvesting them. As far as sashimi goes, there is
nothing better. Versatile, full of white meat (once cooked), and
easy to fillet. Plus there's no bones to mess with--bonito is a well kept fisherman's secret.

I only cook this recipe once or twice a year. It is truly one of my favorites

Bonito Parmesan

http://bit.ly/1LYGN6J

Thanks for all your support fellas. Yanni
Like us on Facebook.

Ro12 · 09-28-2015, 10:23 PM

Damn
That looks good

Mahigeer · 09-28-2015, 11:10 PM

I have to try it now.

Thanks for sharing.

driftwood · 09-29-2015, 07:07 AM

Yanni, you make cooking look just as much fun as fishing.

I'm brining ice on my next trip for Bonito. Thanks!!!

taggermike · 09-29-2015, 10:15 AM

Looks great. If I can keep bonito cold I always keep a couple. Versitle and tastie fish. Mike

FISH11 · 09-29-2015, 03:29 PM

I should have kept the two last week, but I hadn't come prepared to take the care needed for bonitos. Yesterday was slow, could not find any yellows or bonitos. Maybe next trip. That look like a recipe I have to try. Thanks Yanni. Tight Lines.

09-28-2015, 09:36 PM	#1
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Too Many Bonito?? If you give a little, you get a lot! That especially applies with bonito. Bring some frozen bottles of water, some ice, hell, bring an eskimo. Get that bonito as cold as possible while you're on the water cause they are tasty critters. If bonito were bigger in general, the Japanese would have their fleets world wide harvesting them. As far as sashimi goes, there is nothing better. Versatile, full of white meat (once cooked), and easy to fillet. Plus there's no bones to mess with--bonito is a well kept fisherman's secret. I only cook this recipe once or twice a year. It is truly one of my favorites Bonito Parmesan http://bit.ly/1LYGN6J Thanks for all your support fellas. Yanni Like us on Facebook. Last edited by kayakfisherman; 09-29-2015 at 08:48 AM.

09-29-2015, 03:29 PM	#6
FISH11 Member Join Date: Aug 2013 Location: Pine Valley when not fishing La Jolla Posts: 2,642	I should have kept the two last week, but I hadn't come prepared to take the care needed for bonitos. Yesterday was slow, could not find any yellows or bonitos. Maybe next trip. That look like a recipe I have to try. Thanks Yanni. Tight Lines. __________________ MARK ......... 2016 MALIBU X FACTOR, 2020 SOLO SKIFF (Fishing Kayak on Steroids )

09-28-2015, 10:23 PM	#2
Ro12 Senior Member Join Date: Jul 2015 Posts: 137	Damn That looks good

09-28-2015, 11:10 PM	#3
Mahigeer Senior Member Join Date: Apr 2013 Location: Los Angeles Posts: 1,891	I have to try it now. Thanks for sharing.

09-29-2015, 07:07 AM	#4
driftwood Senior Member Join Date: Feb 2009 Location: SAN DIEGO Posts: 1,086	Yanni, you make cooking look just as much fun as fishing. I'm brining ice on my next trip for Bonito. Thanks!!!

09-29-2015, 10:15 AM	#5
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	Looks great. If I can keep bonito cold I always keep a couple. Versitle and tastie fish. Mike