RI - bonito

[MakoMike]

Originally Posted by RIJIMMY

looks like there are lots of reports of Bonito around RI. I've never caught them, I've never even seen them.....but if I run into them. Whats the reg on the size? I dont see anything on the minimum to keep them?
I heard they're really good to eat.

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.

[Pete_G]

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.

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...