Whiting, Bonita, Bluefish and other Questions.. - Page 2

BullyARed · 01-16-2012, 12:05 PM

Ladyfish are very bonny. Lots of bones and too dangerous to eat them. They are fun to cath on a flyrod. Ladyfish is an excellent cutbait for redfish and shark. Ladyfish is also an excellent whole bait for King and AJ due to its shiny scale.

Longbow14 · 01-16-2012, 04:03 PM

I love bluefish, it will also make an excelent chowder fish. as soon as a catch one I bleed it like a tuna (gills and behind the pectoral fin) then i will often gut it and pack it with ice, this eliminates the fishy flavor. kepp the skin on the filet, baste with mayo and green salsa and grill skin side down after a few minutes you can slide the saptula between the skin and meat and flip the fish to grill the other side. they can also be fried or baked with garlic, lemon, and parmezn are my favorite ways. they also make great bait for sharks and crabs.

old school · 01-16-2012, 05:48 PM

If you bleed Bonita, bool them with crab bool, and then make Tuna fish just as you would make from the can, it will be some of the best Tuna fish you have tasted.

01-16-2012, 05:48 PM	#13
old school Senior Member Mingo Join Date: Nov 2007 Posts: 171	Bonita If you bleed Bonita, bool them with crab bool, and then make Tuna fish just as you would make from the can, it will be some of the best Tuna fish you have tasted.

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01-16-2012, 12:05 PM	#11
BullyARed Member Ruby Red Lip Join Date: Jun 2011 Location: Clear Lake, TX Posts: 49	Ladyfish are very bonny. Lots of bones and too dangerous to eat them. They are fun to cath on a flyrod. Ladyfish is an excellent cutbait for redfish and shark. Ladyfish is also an excellent whole bait for King and AJ due to its shiny scale.

01-16-2012, 04:03 PM	#12
Longbow14 Senior Member Trigger Join Date: Aug 2011 Posts: 231	I love bluefish, it will also make an excelent chowder fish. as soon as a catch one I bleed it like a tuna (gills and behind the pectoral fin) then i will often gut it and pack it with ice, this eliminates the fishy flavor. kepp the skin on the filet, baste with mayo and green salsa and grill skin side down after a few minutes you can slide the saptula between the skin and meat and flip the fish to grill the other side. they can also be fried or baked with garlic, lemon, and parmezn are my favorite ways. they also make great bait for sharks and crabs.

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