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kitjv
Junior Nomad
Posts: 98
Registered: 12-13-2006
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| 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.
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Hook
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Registered: 3-13-2004
Location: Sonora
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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]
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Skip_Mac
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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.
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24baja
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Location: Grants Pass Oregon/Bahia de Los Angeles
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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 eating
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bajachris
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Location: San Diego, San Juanico, San Andres
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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!
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The Gull
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| 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??????
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I'll bet it works for the area below the blue knit top.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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Yamero
Newbie
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Registered: 3-27-2009
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A friend of mine sent me this url of "how to filet a bonito" (Pacific) on Youtube.
http://tinyurl.com/d8a7e9
Pretty interesting, particularly how the guy deals with the fins.
Yamero
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Pompano
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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.
I do what the voices in my tackle box tell me.
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BajaBruno
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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)
Looks like Alan gets the prize.
http://www.dfg.ca.gov/marine/mspcont1.asp
Christopher Bruno, Elk Grove, CA.
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Cypress
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Crappie Ceviche That's doable!!!
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Doug/Vamonos
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Location: Bahia de los Angeles
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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.
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