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shari
Select Nomad
Posts: 13043
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Diver gets a head intead of a tail in Asuncion
Diver is back from his sojourn south and Juan took him fishing. They decided to go south as nothing has been happening up at San Pablo lately. After
reeling in lots of bonita, Diver handed the rod over to Juan on a particularly heavy fish...so he could light his cigar...and Juan shook his head
solemnly...he knew what was on there....a sea lion eating a yellowtail...sure enough after a long hard struggle, suddenly the line became light and he
reeled in a large yellowtail HEAD....missing it's body....bummer. Oh well, we make a wonderful bonita salad and they had a fun day on the water
anway....gorgeous weather here this week with normal afternoon winds. The next day Santiago and his amigo went out with Juan and they went north and
only got bonita and a barileta...something like a amberjack which was very delicious as sashimi and sushi. So it's back to the rockpile this week for
Juan...to work on our rock suite at our place at the point...no more fishing for a bit. I would like to take this opportunity too to thank Santiago
for bringing me a better PC and doing a trade...it's much faster and seems to be working fine...now I have to figure out how to get all my stuff off
the other one...if you are my skype pal please send me your skype names again...gracias amigos
[Edited on 2-25-2008 by shari]
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Bob H
Elite Nomad
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Location: San Diego
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Neat story. I thought bonita and jack were kinda boney - never ate one of them before. Always used to bury them around fruit bearing trees for
fertilizer...
Hey, I'd love to know the brand of the cigar that was lit! 
Bob H
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shari
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Posts: 13043
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Bonita makes a fabulous "tuna salad" We just gut em, then steam or boil them whole, then cut off the dark bits, bones, skin etc...and feed to the dogs
and cats...the remaining white meat I then crumble up, add mayo, onions, celery, tomatoes, dill pickle, salt & lime and VOILA an amazing tuna
salad for sandwiches or on crackers like apetizers..excellent...I really dont know what a bariletta is...but it was delicious and not boney at
all...deep red meat. Good thing Divers wife isn't a nomad eh!
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Ken Bondy
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shari I think barileta is a skipjack, very similar to a bonito. Maybe someone more knowledgeable can confirm.
++Ken++
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Pompano
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Location: Bay of Conception and Up North
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Right you are, Ken. skipjack=barileta
Bob..Ira smokes the little cheroots, but don't recall any brand...just a good smell.
[Edited on 2-25-2008 by Pompano]
I do what the voices in my tackle box tell me.
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comitan
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Bonita have teeth and have almost white meat, Barillite don't don't have teeth and have very red meat.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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Bob H
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| Quote: | Originally posted by Pompano
Bob..Ira smokes the little cheroots, but don't recall any brand...just a good smell.
[Edited on 2-25-2008 by Pompano] |
Pompano, I only wish I would have met up with you when I was camping and kayaking on Coyte Bay last October... darn it. Bob H
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Iflyfish
Ultra Nomad
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Glad to hear Ira getting out and getting some.... fish. Always fun to be out on the chuck!
Give all my regards and advise them to keep their tips up!
Iflyfish
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shari
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sorry if I offended anyone by my little head joke...guess I've been on bloody decks to much. my bad...first time I got my wrist slapped
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standingwave
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well, I thought it was funny... but I can see how the repartee could quickly get out of control... judging from some of the comebacks I was
considering
\"I could not help concluding this man had the most supreme pleasure while he was driven so fast and so smoothly by the sea.\"
James Cook |
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Cardon Man
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Scrombridae who's who...
Barrilete is specifically the Black skipjack (Euthynnus lineatus.) not be confused with the Skipjack tuna which is a different critter (Katsuwonus
pelamis ) but also commonly called a barrilete.
Regarding Bonito...the white fleshed tasty ones with big teeth and an almost sierra-like face are the Eastern Pacific bonito (Sarda chilensis
lineolata). As I understand it these guys have a range limited to the Pacific coast of Baja and not past La Paz on the Cortez. I believe the Mexican
Bonito (Sarda Orientalis ) is the only other true bonito in our waters. The term "bonito" gets thrown around rather loosely and often applied to
other members of the Scrombridae family eg. skipjacks, bullet mackerel, etc.
[Edited on 2-25-2008 by Cardon Man]
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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wow...thanks for that..by the way it's bonitA. the Euthynnus lineatus was delicious.
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Cardon Man
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A or O
| Quote: | Originally posted by shari
wow...thanks for that..by the way it's bonitA. the Euthynnus lineatus was delicious. |
I'm no marine biologist just a fish bum who thinks about this stuff way too much....but I'm pretty sure it's bonitO with an O in English scientific
nomenclature. I hear bonitA a lot too, I believe mostly from Spanish speakers ( some but not all ). Which is odd to me...if it's a pescadO it's
bonitO and it's an atun it's also bonitO. Truely one of the deep mysteries of the universe.
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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well not really cause there are viejas, cabrilla, barrileta, sardina, sierra, baracuda,macarela,mantaraya, angila,..well you get the idea!
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Cardon Man
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Good point...
| Quote: | Originally posted by shari
well not really cause there are viejas, cabrilla, barrileta, sardina, sierra, baracuda,macarela,mantaraya, angila,..well you get the idea!
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Yes very true. I think what throws me off is that all the above fish names are proper nouns while bonito(a) is also an adjective and hence ought to
have a gender specific ending. But since it's the name of a fish it gets noun status. So the mystery is solved! Wow...now were really bogged down in
the minutia! I digress...
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tripledigitken
Ultra Nomad
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I can say what we call skipjack in So Cal make for great sashimi. Have enjoyed them many a time out fishing.
The Sushi restaurants even serve it on occasion.
[Edited on 2-25-2008 by tripledigitken]
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David K
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http://Mexfish.com is Gene Kira's web site... with a great fish ID page (photos and names of all Baja fish)
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Pescador
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Location: Baja California Sur
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I have heard for years that bonito do not come north of La Paz but we have caught loads of these fish as far north as Santa Rosalia.
The Black Skipjack is characterized by its “tuna-like” appearance, dark blue back, silver flanks and belly, a series of 5 to 6 horizontal stripes that
begin at the base of the dorsal fin and extend to the base of the caudal fin, and its characteristic and distinguishing black spots between the pelvic
and pectoral fins.
The Black Skipjack might be confused with the Skipjack Tuna, Katsuwonus pelamis (4 to 6 horizontal dark stripes on its sides with no spots); the
Eastern Pacific Bonito, Sarda chilensis (5 to 6 oblique dark stripes on its upper back with no spots); and the Striped Bonito, Sarda orientalis (8 to
11 horizontal broken lines on its back with no spots).
The Black Skipjack is a coastal pelagic schooling species found near off shore reefs in all Mexican waters, normally in the first 125 feet of the
water column. The “all tackle world record” caught in Mexican waters as of 2004 stands at 36.4 inches and 20.0 pounds.
I just find it incredible that Shari reports eating a black skipjack. I have had friends who were really hardcore fish eaters find it almost
impossible to do anything palatable with true black skipjack.
[Edited on 2-26-2008 by Pescador]
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Russ
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I put together some pictures of Bonito & SkipJack but the sites I stole them from are not in agreement on what their photos represent. So Pescador
could you label these for us?
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Cardon Man
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So many scrombridae...so little time
I believe the 3rd fish down is a Kawakawa, Euthynnus Affinis. Similar in appearance to black skipjack but notice the vermiculations on it's back
rather than stripes. The bottom fish I'd call a bonito and the top two look like skipjack tuna.
I agree about the black skipjack being less than tasty. Though some people I know do indeed eat them. I've tried it as sashimi and thought it was ok
at best. Perhaps how it's handled upon being caught makes a huge difference in it's table quality. I tried black skipjack machaca and found it to be
foul.
The skipjack tuna is another matter. Pretty damn good. Not as dark and strong.
[Edited on 2-26-2008 by Cardon Man]
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