Newport 8/29

[Dark_Knight_9C1]

Sounds like an adventure at least. Better luck next time.

[govomit]

CA tax is under 10%, but this looks like 50% - you were overtaxed

Hage, a word of advice about ceviche. Here is a great recipe a use, just put 1+ lbs fish instead of 2. But they say "firm" fillet, which would be YT. I tried with bonito, but the bonito meat is super delicate and turns out kind of soft. With YT, you get the real thing.
I think the best recipe for bonito is to salt it - cover it with rock salt (Morton Ice Cream Salt) for 12-18 hours in the fridge. Then drain the water, clean the meat from salt, wash with water and dry with paper towel. Delicious salted "sushi" that you can enjoy for a long time keeping it of course refrigerated. And it beats salted YT.

[hage0429]

Thanks for the recipe govomit! I'll definitely try salting the next bonito. But, if I manage to pick up a YT it's going to become sashimi with jalapeno and green onion!

[PapaDave]

I don't know what you guys are talking about, salting it, really?

Just cook it like you would ordinarily, it really does taste good. Personally, I just slice it up, heat it up a little to where it is still light pink in the middle (about 2 minutes) and enjoy.

[Cadillyak]

I hate to admit it, but that picture is hilarious. You made my morning. On another note, I have been reading a lot lately about people getting their fish stolen by sharks and sea lions.

Me myself, once I get a fish (which rarely happens), I cut the gills, and a few vicious dunks in the drink before it goes on board. Wet towel over it (going to purchase a kill bag soon).

I may be going out on a limb, but if you keep your fish in the water, it will get stolen, just a matter of time. It's an easy meal. I'm sure many will agree to not keep your fish in the water.

[ratdog]

It only took me once to figure out, no hangin fish! never!