Quote:
Originally Posted by MakoMike
No regs, keep as many as you want. Most folks don't like to eat them, dark red oily meat, a lot like a bluefin. I've had them just toasted on the outside and raw on the inside and thought they were pretty good cooked (or not cooked) that way.
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You must have lived in Florida at some point.
For some reason Little Tunny are "bonito" there.
Atlantic Bonito (sarda sarda) has very white meat and is fairly mild.
Little Tunny, aka "bonito" in Florida, aka bloody mackeral, aka false albacore in New England (Euthynnus alletteratus) are challenging to prepare, at best.
I'm a big fan of Atlantic Bonito as table fare. I release them all. On the grill...