Bonito recipe
 

Anyone got a good one? done sashimi but looking for something else. How you guys cooking these guys.

Smoke dat chit
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smoke it like U would salmon...videos R only for reference adjust as U like....I do not use the 3 steps for the heat range I try to stay around 175-200 for 2 hrs. and using a thermometer one of them digital ones for about 20 bucks


http://www.youtube.com/watch?v=St8au0YcONM


http://honest-food.net/2012/08/12/ho...salmon-recipe/

Isn't bonito pretty strong? Never had it...
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Shouldn't be. Bleed them out right away. I'd blacken with some Cajun seasoning.
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Bonito is quite mild and is well suited to marinating. This is from an issue of last fall's Fisherman - Bonito with Chinese Marinade.

2 lbs. bonito fillets
1/4 cup of soy sauce
2 TBSP cheap dry sherry
2 TBSP white vinegar
1-inch piece of fresh ginger root, sliced thinly
1 TBSP of minced garlic
1 tsp cornstarch dissolved in 1TBSP of water
Sprig of cilantro or parsley, garnish
Toasted sesame seeds, optional garnish

Mix soy, sherry, vinegar, ginger and garlic. Marinate the fish in this mixturefor 1/2 hr. at room temp or refrigerate up to several hours. Remove fish and strain the marinate. Put the marinate into a saucepan and heat to boiling. Stir in cornstarch mixture and remove from heat when thickened.
Grill the fish for 2-3 minutes on each side, basting frequently with sauce during the final minutes. Add garnish and serve.
(Actually, I like this recipe better with black sea bass.)

Shark bait
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2-3 min per side for bonito is sacrilege. 30-60s on crazy hot coals, tops! Otherwise that recipe sounds great!
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Not at all. It's great on the grill. As is, or with a little marinade. Atlantic bonito are a species of toothed mackerel, like wahoo, kings, or Spanish macks. Not a tuna.

I am in the smoker camp with bonito. It is good to eat on the grill but I don't rave about it like others do. The soy marinade is key you get a nice dark sear on the grill. I had some yesterday on the grill, it was very good. Use the left overs to make a bonito salad. (like tuna salad only better). My wife also makes bonito burgers served with an aole sauce of some kind. I don't know how she makes the burgers but they are addictive.

BTW that looks like a good basic recipe for smoking...IMO the key to a good smoke is the low temp and longer smoking period. I have never used a pellet smoker and I would be interested in seeing how it works. I didn't see much smoke when he opened it up. It looks more slow cooked than smoked to me. The best thing I liked in that video was the jam he put at the end...that is a good idea. I am going to try that. I run my smoker at 140-145 deg and depending on the thickness of the fillet anywhere between 3-6 hours. 2 hours is a light smoke. Just open it up after 2 hours and every 1/2 afterwards and check it...you'll know when it is done. Use alder or maple wood to smoke fish. IMO Mesquite is weird with fish. Hickory is a little overpowering and better with meat.

Awesome guys. Thanks. Gonna do a soy based marinade and grill to rare.
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I agree with ya 100% but sometimes my smoker gets way to hot even with the air intake shut down...have to try and control how much charcoal I use.

Ended up marinating some in veri veri teriyaki and grilling on high heat. Awesome ! Always prefer sashimi style but man it was good. Such an underrated fish.
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Have you tried it in a poke mix. Should be very good. Like this one http://www.food.com/recipe-finder/all/ahi-poke

I made some maki tonight. Spicy bonito, bonito cucumber, bonito avocado pepper rings, and some sashimi.
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