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

Saba Slayer · 10-22-2018, 08:32 AM

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...

acorad · 10-22-2018, 09:28 AM

Makin' me hungry!

Andy

cris · 10-22-2018, 09:51 AM

Thinking of heading out there tomorrow or day after. Did you find the skipjack out of redondo within kayak range? Making me excited!

Saba Slayer · 10-22-2018, 09:56 AM

"Did you find the skipjack out of redondo within kayak range?"

Nope... too far for the kayak on the Skippies...

cris · 10-22-2018, 11:21 AM

Ah well too bed.

THanks for the report, glad you guys had a good day out there. The sashimi looks delicious!

katchfish · 10-22-2018, 04:05 PM

Smoke 'em if you got 'em!

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

Saba Slayer · 10-22-2018, 05:07 PM

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...

TJones · 10-22-2018, 05:08 PM

great report. imagine that.

. great lobster bait there. good eats too, if prepared that day.

TJones · 10-22-2018, 05:10 PM

Quote:

Originally Posted by Saba Slayer

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?

Saba Slayer · 10-22-2018, 05:27 PM

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

jorluivil · 10-22-2018, 06:45 PM

Quote:

Originally Posted by Saba Slayer

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

Saba Slayer · 10-22-2018, 07:39 PM

Love Dem Bones...

Saba Slayer · 10-22-2018, 07:50 PM

The Leadmaster Daisy Chain at work...

https://youtu.be/WymUJRzhSE0

jorluivil · 10-22-2018, 08:29 PM

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

katchfish · 10-23-2018, 03:58 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, 05:45 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, 07:02 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, 01:34 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, 03:12 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, 04:25 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, 08:32 AM	#1
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	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... __________________ Jim / Saba Slayer Last edited by Saba Slayer; 10-22-2018 at 05:01 PM.

10-22-2018, 09:56 AM	#4
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	"Did you find the skipjack out of redondo within kayak range?" Nope... too far for the kayak on the Skippies... __________________ Jim / Saba Slayer

10-22-2018, 04:05 PM	#6
katchfish Paddle for Mahi Join Date: Mar 2005 Location: Doing the happy paddle! Posts: 848	Smoke 'em if you got 'em! All you want at LJ right now........ Last edited by katchfish; 10-23-2018 at 03:35 AM.

10-22-2018, 05:07 PM	#7
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	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... __________________ Jim / Saba Slayer

10-22-2018, 05:08 PM	#8
TJones Senior Member Join Date: Jan 2012 Posts: 2,526	wow great report. imagine that. . great lobster bait there. good eats too, if prepared that day.

10-22-2018, 09:28 AM	#2
acorad Senior Member Join Date: Aug 2015 Location: Agoura Hills Posts: 166	Makin' me hungry! Andy

10-22-2018, 09:51 AM	#3
cris Senior Member Join Date: Feb 2016 Location: Los Angeles Posts: 254	Thinking of heading out there tomorrow or day after. Did you find the skipjack out of redondo within kayak range? Making me excited!

10-22-2018, 11:21 AM	#5
cris Senior Member Join Date: Feb 2016 Location: Los Angeles Posts: 254	Ah well too bed. THanks for the report, glad you guys had a good day out there. The sashimi looks delicious!

10-22-2018, 05:27 PM	#10
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	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 __________________ Jim / Saba Slayer

10-22-2018, 07:39 PM	#12
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	Bones... Love Dem Bones... __________________ Jim / Saba Slayer

10-22-2018, 07:50 PM	#13
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,855	Daisy Chain The Leadmaster Daisy Chain at work... https://youtu.be/WymUJRzhSE0 __________________ Jim / Saba Slayer

10-22-2018, 08:29 PM	#14
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, 03:58 AM	#15
katchfish Paddle for Mahi Join Date: Mar 2005 Location: Doing the happy paddle! Posts: 848	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, 03:12 PM	#19
JohnMckroidJr Senior Member Join Date: May 2014 Location: Fort Lauderdale Posts: 1,933	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, 04:25 PM	#20
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.