When I was young I fished the Malibu pier. My dad was a school teacher so we had lots of time during the summer. When we could afford to we fished from the barge and occasionally the 1/2 day boat. We caught a lot of bonito.
Back then I was more a catcher than an eater, especially if it was fishy. However my dad was of the mind that you ate what you caught. This almost always caused a problem because I was good at catching. Mom saved the day when she came up with the following recipe for cooking bonito. I have used the fried pieces to make burritos and tacos as well.
Roger Sager’s Bonito Tips
- First is my mom's recipe: Fillet the bonito and remove all of the dark meat.
- Cube the white meat.
- Dip the white meat into either a fritter batter or a tempura batter and fry in oil until golden.
- Serve with malt vinegar, tarter sauce or spicy mayonnaise for dipping.
- Then my recipe: Later in life I developed my own recipe for bonito after promising to feed the crew at work to a fish fry and all we caught was a mess of bonito.
- Cut the bonito into 2" to 3" steaks
- Build a charcoal fire using the indirect heat method in a Webber kettle.
- When the coals are cherry red (really hot) toss a large handful of wood chips on them and place the steaks on the portion of the grill that is not over the coals.
- Cover for 3 minutes.
- After 3 minutes open the cover, toss another large handful of wood chips on, turn the steaks and cover for an additional 3 minutes.
- The white meat tastes like smoked tuna.
- The only downside to this is that my friends quit giving me their bonito once they taste it cooked this way.