Preparing Bonita - Pensacola Fishing Forum

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Old 01-07-2008, 10:05 PM   #1
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Default Preparing Bonita

I've really wanted to try some Bonita. What is the best way to bleed them and is there anything that needs to be cut out after you bleed them?
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Old 01-07-2008, 11:16 PM   #2
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Default RE: Preparing Bonita

I always use them as bait but I have had more than one Susi cheif tell me they are great. Just don't know if I can try it yet. But who knows. :letsdrink
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Old 01-07-2008, 11:27 PM   #3
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Default RE: Preparing Bonita

maby this site will help...

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Old 01-07-2008, 11:28 PM   #4
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Default RE: Preparing Bonita

Preparation? Either bridle rigged or stripped and brined...
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Old 01-07-2008, 11:31 PM   #5
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Default RE: Preparing Bonita

I agree with Wade.
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Old 01-07-2008, 11:37 PM   #6
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Default RE: Preparing Bonita

Yep,strip bait or chunks for grouper and big snapper,brined of course. I don't own a 130 class outfit so bridling a bobo is out of the equasion(sp.)
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Old 01-07-2008, 11:39 PM   #7
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Default RE: Preparing Bonita

Ok, I admit to having tried it raw and it wasn't bad. Call me nasty, whatever, but a couple of years ago I was deckhanding and a medical doctor was on board and we caught a bobo. I was about to throw him in the cooler to use as shark bait later when the doc stopped me and said NOOOO there is a thin strip of meat on them that is tasty, tastes just like YFT sushi. I don't remember exactly where it was and haven't tried since, but he cut out a light pink strip of meat from around all that blood and I tried a bite and it tasted pretty good. Like I said, I haven't fileted one for that purpose since, but i swear I am telling the truth here!
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Old 01-07-2008, 11:54 PM   #8
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Default RE: Preparing Bonita

Lets just use them for bait
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Old 01-08-2008, 12:10 AM   #9
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Default RE: Preparing Bonita

I'm with fenderbender, "it ain't bad."

After 35 years I FINALLY tried some this year. An asianguy at the pier last month was asking for anywe didn't want. Another angler asked him what he was going todo with them, eat em? and he replied "They aren't bad."

So I just iced one down real good and fileted it when I got to the house.

Then I trimmed all the 'pinkish' red meat out of the middle of each filet and cut the meat from the skin.

Left with 4 strips of very 'tuna-like' meat.I tried a bit raw and it was "not bad".

Isliced one of the strips into 'medalions' and marinated some in soy sauce.



Sauted them in olive oil. The rest I just seasoned with a little salt & pepper. Again I tasted it and it was "Not bad." (especially the ones with just salt & pepper, on the right)In fact it tasted like a cross between blackfin tuna and king mackerel.



WE made some 'tunny salad' with the rest, and my wife (who is a very picky fish eater eater) said "It's better than any tuna from a can."

That's not bad ;-)
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Old 01-08-2008, 12:13 AM   #10
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Default RE: Preparing Bonita

Thanks for the pics Pier#r, thats the pink meat I was referring to. Thanks for backing me up, I knew I wasn't the only one!
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