Hola,
Friend just gave me a lot of lovely Mexican Bonita filets. Any recipe suggestions? I have had it raw but this is more than I will want to eat that
way.
Thanks mucho.
And off-topic but I just was so taken by the humourous idea yet very well done execution; that meat cake was really something to see. A good dessert
to go with it might be LitterBox Cake! Another of my favorites.
Buen provecho!
-CP (CheesePaper)Minnow - 9-26-2007 at 03:54 PM
Like most oily fish, it smokes real well. That way you can take some out and eat it anytime you like.
Onces smoked, I make tuna salad out of it and put it between two toast pieces of bread, or on a cracker.woody with a view - 9-26-2007 at 04:00 PM
PLEASE CUT OUT THE BLOOD LINE!!!!comitan - 9-26-2007 at 04:09 PM
If its the red meat fish, just boil it till its white and use it anyway you want, or just Fry it in Onion, tomato, and garlicOsprey - 9-26-2007 at 05:18 PM
I think you're talking about BonitA, not BonitO. If you weren't there to feel the fish's teeth give it to your cat.BMG - 9-26-2007 at 05:40 PM
Quote:
Originally posted by Osprey
I think you're talking about BonitA, not BonitO.
Bonita
BMG - 9-26-2007 at 05:41 PM
Quote:
Originally posted by Osprey
I think you're talking about BonitA, not BonitO.
Bonito
BMG - 9-26-2007 at 05:49 PM
Quote:
Originally posted by CP
Any recipe suggestions?
You're on your own with the bonita recipes but here's the one I like for bonito.
1/2" Cedar plank large enough for fish to rest on.
Splash plank with white wine.
Season with salt, pepper, garlic, lemon to taste.
Place plank with fish in covered BBQ and cook 10 minutes.
Add 1/2 cube butter, more wine and red pepper flakes.
Finish cooking until meat flakes with fork.
Splash with more wine
Remove from BBQ and scrape fish off cedar plank.
Throw out fish and eat plank with glass of white wine.
Oops - Sorry. That's my Idaho carp recipe.
Osprey - 9-26-2007 at 05:54 PM
BMG, like I said, you gotta check the fish. The fish in the picture above (not the carp) is a Pacific Bonito not Mexican Bonito -- the one in the
photo has stripes below the lateral line.BMG - 9-26-2007 at 06:06 PM
Quote:
Originally posted by Osprey
BMG, like I said, you gotta check the fish. The fish in the picture above (not the carp) is a Pacific Bonito not Mexican Bonito -- the one in the
photo has stripes below the lateral line.
Well then ...... maybe my carp recipe will work fine for the Mexican Bonito after all!
BTW - the bonito pictured was caught off Rio de Janeiro. Must have gotten lost.
[Edited on 9-27-2007 by BMG]Russ - 9-26-2007 at 06:33 PM
I struggled with the Bonita vs Bonito for years. I know better now but still call them bonita.Cypress - 9-26-2007 at 07:42 PM
Have been told Bonita canned with various seasonings is a treat.The oil of a
Bonita has a low flashpoint.
BMG That's a fine carp you have there.Price - 9-26-2007 at 07:48 PM
You can slow smoke them - then mix with cream cheese & butter and you have a gourmet pateBaja&Back - 9-26-2007 at 08:27 PM
Quote:
Originally posted by Price
You can slow smoke them - then mix with cream cheese & butter and you have a gourmet pate
Does this recipe apply to the Bonita shown above in the blue knit top??????
Take a cleaned fish and shove it.......
Sharksbaja - 9-27-2007 at 01:39 AM
under cold water. Remove that blood line if not smoking it or you can "can" it. It is IMO one of the best smoked fish around. Used to catch em when I
worked at the Portofino/King Harbor Yacht Club in Redondo Beach.Casting feathers was fun for large bonito.
Not familiar with Mex version. Tell me more George., thanx.
Simple easy fish recipe for camp/beach fire
Sharksbaja - 9-27-2007 at 01:55 AM
This works well with tuna sp.
Take a fresh fish. Clean and split in two.
Lay 1/2 fish on foil sheet.
Take one tomato and one onion. Slice thinly and distribute evenly on one half of fish.
Salt and pepper
then cover with other half of fish.
Roll in foil two times and place in med hot tended coals for 1-2hrs, rotating occasionally. Garnish with lemon/lime.
A meal fit for any Nomad!Alan - 9-27-2007 at 06:13 AM
Quote:
Originally posted by BMG
Quote:
Originally posted by Osprey
I think you're talking about BonitA, not BonitO.
Bonito
Those belly stripes look like a skipjack to me.Bob and Susan - 9-27-2007 at 06:33 AM
alan .... are you talking about the bonito or bonita???beachbum1A - 9-27-2007 at 07:18 AM
IMO Bonito is best eaten very, very fresh and then most of your usual recipes will work but in no case ever freeze it and then cook it to eat. Not so
good unless you have some hungry cats around!
I think the smoked method would be great to try too.shari - 9-27-2007 at 02:10 PM
At this very mooment I have this mornings Bonita in the pot boiling...then we give the dark stuff to the cats and then take the white meat off the
bones and squeeze the water out of it...then we make 2 yummy dishes..MACHACA...we combine it with cooked cubed potatoes, onion, tomato, garlic, all
thrown together into a tortilla for a machaca burrito...or my favorite TUNA SALAD...many of our guests can attest to it's quality...mix tuna with
onion, celery, pickle, tomatoes, mayo, lime, and a bit of dill if you like...to make tuna salad sandwiches...delicioso. And don't forget the ever
popular CREMA DE ATUN in a blender chuck in some tuna, a couple tablespoons of mayo, some folks put in a bit of cream too, a small can of canned
veggies, salt, some chili chipotle and water to make a dip consistancy and serve with tortilla chips.
[Edited on 9-27-2007 by shari]kitjv - 2-12-2009 at 12:20 PM
Quote:
Originally posted by Russ
I struggled with the Bonita vs Bonito for years. I know better now but still call them bonita.
Please explain the difference for this neophyte. Thanks.Hook - 2-12-2009 at 01:06 PM
The difference between the to SPECIES is more important.
We havent found a bad way of preparing the Mexican bonito; the ones with the teeth and the stripes ABOVE the lateral line. Very good as sashimi and
ESPECIALLY good canned. Comes out a bit pinker than albacore but it slightly more moist and more flavorfull. But excellent on the grill, too. I like
to slow poach in herbs and vermouth.
Most people only smoke or prepare Pacific bonito as a tuna salad or machaca.
This post and the post about the 80# grouper has gotten me reading the fish ID charts on mexfish.com a bit today. And I realize that some of their
descriptions of their ranges of fish are not accurate. We have gold spotted bass over here AND we have had tonnage of Mexican bonito this fall. Both
are said to not occur over here.
[Edited on 2-12-2009 by Hook]Skip_Mac - 3-5-2009 at 01:31 PM
Thanks Hook, I heartily agree. Bonito/a is wonderful. Sadly the last panga I was on..the guide cut the Bonito up for bait before I could object. I
will stay on top of things more next time. I bring back canned bonito from Baja at every opportunity, since I don't see it in the places I shop in
the Bay Are. Perhaps I will get a fresh one next time and make the guide stick to sardines for bait.24baja - 3-5-2009 at 02:19 PM
Here is a great recipie for trigger, bonito, yellowtail, pargo, mushies, etc:
Ingerdients:
1 lb fish cut into servicg size pieces
1 egg, well beaten
1 tsp garlic poweder
1 tsp salt (we omit)
1/2 tsp black pepper (or whatever kind you use)
1 1/2 cups instant mashed potato flakes
2/4 cup flour
4 TBS cooking oil
Rinse & dry fish. Mix egg, garlic powder, salt and pepper; let stand for 15 minutes. redge fish in flour and pat to remove excess flours; let
stand 15 minuteds. Dip floured fish in egg mixture, then in potato flakes, patting on as much potato flakes as possible, let stand for 15 minutes.
Heat skillet with oil, then place coated fish and fry until brown, and turn, remove fish when second side is browned.
We also cook this recipie in a deep fryer make sure your oil is hot enough, around 350 degrees remove when fish is golden brown.
Happy eatingbajachris - 3-30-2009 at 10:35 AM
I cook bonita with mayonnaise or ranch dressing brushed on the fillets and cooked on a skillet. It's a dry fish, so oil's a good idea. I've also made
a really good ceviche. You've got to eat it quickly with bonita, it's better with halibut, croaker or calico bass. Cook fish in lime juice. Then drain
juice. Add tomatoes, a couple tablespoons of olive oil, chopped olives, oregano, cilantro, avocados, seeded cucumbers, a red onion, 2 cloves of garlic
(or more). Bonita gets kind of mushy, but it's good if eaten quickly.
Don't freeze this fish! Yuck!The Gull - 3-31-2009 at 04:14 AM
Quote:
Originally posted by Baja&Back
Quote:
Originally posted by Price
You can slow smoke them - then mix with cream cheese & butter and you have a gourmet pate
Does this recipe apply to the Bonita shown above in the blue knit top??????
I'll bet it works for the area below the blue knit top.Yamero - 4-19-2009 at 08:58 PM
A friend of mine sent me this url of "how to filet a bonito" (Pacific) on Youtube.
Pretty interesting, particularly how the guy deals with the fins.
YameroPompano - 4-20-2009 at 05:46 AM
I second the old standby..ceviche.
Ceviche is the easiest recipe in the fishing world.
You can use almost any white fish and jalapeno peppers work almost as well as habeneros. (If you can get crappie, I found it even better than corvina
for ceviche.)
Quick & Easy Ceviche Recipe
(we used to make this on my old Pompano while underway..and ate the same day.)
1 lb. firm white fish
1 lg. onion
2 cloves garlic
2 or 3 hot peppers
1/2 to 3/4 c. fresh lime juice
In a ceramic or glass bowl, place the fish which has been cut into 1/2 inch squares. Dice the onion and finely chop the garlic. Clean the peppers and
cut into very small pieces. Cover with fresh lime juice. Season with salt and pepper. Make sure the lime juice covers all. Refrigerate for several
hours. Serve with gusto, the cracker of your choice and cold Pacificos.BajaBruno - 4-20-2009 at 08:59 AM
Tracking back to an earlier question, Calif. Dept. of Fish & Game has a page that deals with identifying skipjack vs Pacific bonito, two very
different fish in eating quality.
The take-home message is:
"slanted darkish stripes along the back" = Pacific bonito (yummy)
"horizontal stripes on the belly" = skipjack (not so yummy)
Crappie Ceviche That's doable!!!Doug/Vamonos - 6-22-2009 at 10:10 AM
The biggest difference between the pacific and mexican bonito (for eating purposes) is the flesh of the mexican bonito if whiter (more like albacore)
than the pacific version, which is dark. They taste much different (mexican is much better eating). I believe the color of the inside of the mounth is
also different. I don't recall which, but either the pacific or mexican is black inside the mouth. Maybe the mexican has a white or pink mouth? Anyone
remember? I haven't caught a pacific for a while either. Both have lots of sharp teeth.
The oil of a
Bonita has a low flashpoint.
That's doable!!!