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I caught one this morning. This afternoon I cut a few thin slices, dipped them in soy, added wasabi and ginger, and enjoyed every bite.
Otherwise, marinate the fillets and grill them. Someone suggested steaking them rather than filleting them.The following recipe is from a back issue of On the Water, but it may be easier to simply marinate in an Italian dressing.
Bonito with Chinese Marinade
2 lbs bonito fillets
1/4 cup soy sauce
2 TBLS cheap dry sherry
2 TBLKS white vinegar
1 inch piece of fresh ginger root, thinly sliced
1 TBLS garlic, chopped
1 tsp cornstarch dissolved in 1 TBLS water
sprigs of cilantro or parsley for garnish
Mix soy, sherry, vinegar, ginger and garlic. Marinate fish in the mixture for at least 1/2 hr. at room temp or in the frig for up to 6 hrs.
Remove fish and strain the marinate. Put it into a saucepan and heat to boiling; stir in cornstarch mix and remove from heat once it thickens.
Grill fish for 2-3 minutes on each side, basting frequently with the sauce during the final minutes.
I've done this and it's pretty good. Ironically, it's better with black sea bass fillets. Good luck
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