Turd polish

General Cooking your catch
1

As a transplant from up north, I love to play with false albacore (your bonita) and have always been told they are absolutely, 100% inedible. There has been a lot of discussion in the office lately about that fact that IF</font id=“red”></font id=“size3”> prepped right, they are excellent sashimi. I’ve called BS for a long time… Until last night… As it turns out, you CAN indeed polish a turd.

I followed very specific directions and it paid off in spades…
Bleed immediately
Quickly get the fish on ice. A slurry is even better
Keep it iced for 12 hours. I did 24 due to work schedule.
Remove from ice, and clean. I removed just the loins for this experiment.
Do not wash the meat, pat dry with paper towels.
Wrap in cellophane and refrigerate for 24 hours to firm up the flesh.

Done! The color and texture was outstanding…

I mixed up a dipping sauce and a little soy/wasabi.
That was amazing. I will not hesitate to take another one next time…

2

I haven’t tried the sashimi but love it blackened. Just don’t overcook as with any fish…GOOD STUFF!!!I will gave it a try for sure. Agree 100% of your methods of how to prep the fish, it does make a huge difference…:sunglasses:Thanks!!!

Kencraft 23T
twin 175f Suzuki’s

3

I polished one on Sunday too, thanks to the discussion started by KillinR on here… was always skeptical and will try about anything once.

Seared Monday night, it was enough to make the wife and kids happy! Yours looks a better shade of red than mine, do you clip gills on both sides or just one? I’d love to sashimi some next time. Don’t tell Adam though, I’m not sure he’ll understand coming back from Venice and all…

4
quote:
Originally posted by barbawang

I Yours looks a better shade of red than mine, do you clip gills on both sides or just one? I’d love to sashimi some next time.

We only clip one side… The theory is that the fish doesn’t expire right away, therefor the heart pumps blood for a longer period of time.

5

thanks, that’s what i did… think it just expired a little too soon for lack of ability to swim 25mph around the livewell… i’ll exsanguinate more intensively next time!

6

You guys are gonna start chasing mice and pooping in the sandbox lol

It ain’t no mystery…this beer’s history!

7
quote:
Originally posted by barbawang

thanks, that’s what i did… think it just expired a little too soon for lack of ability to swim 25mph around the livewell… i’ll exsanguinate more intensively next time!

Pea Pad gonna need an interpreter for that post.

The ENTER-NET Fisherman

8

ive been seeing them above wrecks while spearfishing in georgia. looks like i may have to shoot another one and give it another try, but bleeding out and icing overnight

9

A few years back, someone posted on here about canning bonita. They said it was far better than regular canned tuna fish you buy in the grocery store.

Of course it’s my opinion. Whose opinion were you expecting?

10

I make poke with them and it’s pretty good. I also boil the loins and then make a tuna salad that’s pretty (**() good too.

11
quote:
Originally posted by SurfFishLife

A few years back, someone posted on here about canning bonita. They said it was far better than regular canned tuna fish you buy in the grocery store.

Of course it’s my opinion. Whose opinion were you expecting?

Skipjack… Never tried bonita but I may give it a shot. They aren’t thick right now so may have to wait.

26 Seahunt
Angler’s Dream

12

Only slightly off topic – you guys mentioning clipping the gills, how does that method compare to making the cut right behind the pectoral fin?

Here’s a link if you aren’t familiar with it https://www.youtube.com/watch?v=L0nOiM1NcHQ

1994 Hewes Redfisher 18
Conchfish 178 build in progress…

13

Looks like normal tuna to me! 50 to 70 feet was covered up in them Saturday.

Capt. R. Killin
21 Contender “Killin Time”