Quote:
Originally Posted by Nancy's Boys
The key to these is keeping them very, very cold! Add kosher salt to your ice bath and immediately put the catch in the box. The bonita are almost frozen by the time you get back to the dock. The meat is very soft, so we make tuna tartare with it. Amazing tasting!
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When you fillet the bonito, leave the skin on and try to cut some of the blood line and any attached bone fragments out. Then, cover the meat with a coating of mayo, horseradish, lemon juice and breadcrumbs and bake. The recipe works with smaller bluefish fillets too.
