Can You Eat Bonita Trash Fish or Treasure?

Join us while we clean and cook this Bonita. You will be surprised!
Check out OUR AMAZON STORE for great deals on Outdoor Cooking Gear here: amazon.com/shop...
Buy Seminole Swamp Seasoning online and tell them we sent you:
www.seminoleswa...
Become a Patreon www.patreon.com/backwoodsgourmet

[@fshng2fish]

Great job doing Albie 3 different ways. Well just subscribed and guess what? I found a treasure when I found this channel! Thanks for posting.

[@BackwoodsGourmetChannel]

I just pinned your comments to the top of the watch page. Welcome and thanks for watching. Check out our channel page for much more and turn on your notifications with the bell. Just posted a new catch clean cook.

[@Quagigitymire]

I often find myself pondering just how much I take for granted when I am presented with a notion that a food item just isn't up to par for me to eat when I know there is a countless number of people who'd never even consider a certain type of food, such as an overbearingly strong tasting fish for example, as being inedible solely based on taste or texture. I know what poverty is, I was raised in it. I know what it is to lose one's freedom, I have served time in state prison. I know what it is to experience many terrible things, but never have I known what it means to truly go hungry. All that personal reflection aside, I think it's awesome that the content provider has taken on the task of inspiring others to expand their menus and to enjoy some less than popular proteins. Any effort that reduces the burden upon the ocean wildlife we have been harvesting far too greatly is an effort worthy of praise. Thumbs up indeed.

[@BackwoodsGourmetChannel]

Thank you for the thoughtful and eloquent comment. Thanks for watching. Pinned to the top.

[@capecodcanal]

Backwoods Gourmet Channel ...What you have there is a false albacore or 'little tunny' son! Lol, common mistake. The squiggly lines and finger-print like markings on the belly differentiate it from the Bonito. ...The False Albacore is the most common type of tuna in the Atlantic. And yes, unfortunately it is considered to be a "trash" fish. Which you are correct about. But they are not the same as a 'Bonita', which is considered excellent table fare. The Bonito or 'Bonita' is less bloody and can be eaten raw. ..It's good you introduced a variety of recipes for False Albacore. And gave it a big thumbs up for taste! The negative bias is an old one like you said, as well. And that's probably because of the bitter blood line, which can easily be removed; as you did. ..Glad you tested and adequately proved the value of this much underrated little tuna! Cheerz ! )

[@rogerturner3610]

Even’s you

[@hueyowens738]

I think with the invention of Google and KZbin, people are finding that things they were told not to eat are actually pretty tasty. Great job and keep up the good work.

[@BackwoodsGourmetChannel]

I think the old timers were just picky about what they ate because fish were so plentiful. 50 Years ago, folk made fertilizer out of of redfish.

[@hueyowens738]

I caught a lizard fish off my dock and asked myself, "wonder if there is a youtube video on how to cook lizard fish?' Guess what? There is and it's mighty tasty white fish. Hey p.m. me your mailing ady so I can send you some of my rub and seasoning to try. Thanks again.

[@BackwoodsGourmetChannel]

Headed offshore today. Get back at you tomorrow.

[@BackwoodsGourmetChannel]

Can't pm you on your channel because there is no discussions tab. Send me a FB friend request at facebook.com/backwoods.gourmetchannel or send me a note on our channel for a pm response.

[@melchung1566]

In Hawaii, we call these Kawakami or maybe Aku, a prime eating fish for frying - eaten with Shoyu and green onion or at times, for sashimi. Usually we cut thru the collar and remove the head and guts - saving the eggs. We then take out the spine(bone) cut off the belly and dark meat. We leave the skin on and then fry up the belly, eggs, spine and dark meat. We make soup with the collar and head (minus the gills and guts-we use these for crab bait) with tomatoes, onions and fresh ginger root. These are all comfort food for many locals, not so much for tourists. Mention fried Aku bone or Aku belly to Hawaiian locals and they get very Ono (cravings)for it! Have Fun! MC

[@chokkan7]

When I lived in Japan, we used to go fishing for these in little dinghies where the fishermen were packed in like sardines themselves, and we'd pull these in by the dozens. The main way people there consumed them was as poke cubed into small pieces, tossed with soy and a few other ingredients and consumed raw over a bowl of rice...absolutely delicious!

[@oldgrumper]

A hint from an old bonito eater from 1960's -- - When you land one you aim to eat, - immediately cut/pop the blood vein at the throat and let them bleed out while flapping about, - then ice. When you filet - leave the skin on, then, skin side down cut out the blood meat in the v shape along the ventral line. THEN when handled that way they are nearly white meat albacore !!

[@mattycreek384]

Good Info!!!

[@abbooify]

No need for all that. every single piece of it is good to eat.

[@skullnofunction]

There is a difference between Bonita (little tunny) and Bonito {skipjack). Bonita has a VERY strong flavor, mostly unpalatable. Bonito/Skipjack is mostly what comes in light tuna cans and is actually pretty good grilled.

[@BadJuJuAdventures1701]

thanks!!!!

[@joshuasaunders7369]

@@skullnofunction If cleaned right, Bonita (little tunny) doesn't have that strong flavor.

[@brujero13]

Great video! My grandfather in his day praised the Bonita and it was almost a staple meat for the family when we were kids in the 70s on through the 80s he was fishing in So Cal off the Harbor zones the Rocks and the Jetty. I was a baby in the 70s but grandfather fed his family and we ate Bonita as well. Made it as Ceviche, also baked and fried of course.

[@crabnebula9181]

i lived in St. Thomas and used to eat them all the time , i really like the dark part you used for chum , it kinda taste beefy in my experience

[@andyjones1060]

Awesome videos, I love trying different fish, especially ones people hate (and usually haven't tried themselves). Keep it up very informative videos

[@caruniv3287]

Thank you for this video I've cuaght some really big bonitas back in the 80's off the islands off the California Santa barbra coast . We always gave them away because my grandpa said they sid not cook or taste well. Well now I know to keep them. They are excellent fighting and beutiful fish. Great video.

[@GhostFishSlayer]

Every long range trip I've taken from San Diego, the boat chefs will make a platter from a freshly caught Bonita. Seems like everyone enjoys the Bonita.

[@kevinbyrne4538]

My mom grew up in a fishing village on the coast of Maine. She used to tell me that the people in her village considered Atlantic pollock to be a trash fish. Now I (among others) pay to eat it as McDonald's filet-o-fish sandwich. :)

[@المؤرخ-ق3ط]

all of 3 ways looks very good to me! i will try these recipes soon! thank you!!

[@jasoncastro5106]

Great vid. I had this cook with coconut milk, ginger and lemongrass, it was awesome.

[@BackwoodsGourmetChannel]

Thanks for watching.

[@SCGORDOSWORLD]

Just did the blackened bonita. Very good eats.

[@johnnyblaze9808]

Best video ever three types of cooking thanks sir

[@jodyschultz5870]

Well done! These fishermen are crazy. Once a fish gets a bad rep... When you cut into is and it was red, how bad can it be? I have been in the keys for a few months now and if I get one it's going in the cooler. Thanks.

[@txhypnotist]

Great presentation. A guy who cooks a lot of variety of fish recommended soaking all fish in milk for 4-30 mins. prior to cooking, just passing on the tip. He reported the texture is better and adds something to the taste. Thanks for sharing the experience. Keep on fishin'

[@BackwoodsGourmetChannel]

I have tried that in the past. It does work for muddy tasting fish like freshwater mullet and catfish. This is a pelagic ocean fish and is great as prepared in the video.

[@crystal1417]

Oh my oh my oh my..... You cab cook a really yummy catch..... All of your cooks look awesome and sound like they taste absolutely amazing xx

[@jdavi-uu1yl]

great video! I eat them every time I catch one. I really love'um

[@imanibrantley7988]

I live in sc so it's always the same fish: catfish, tilapia, whiting, pollock, salmon. This channel has helped so much in seeing that the variety is much larger.

[@filobrosgolf]

I enjoyed your show. I love fishing and really enjoy the cooking part. Keep up the good work! a fan!

[@texasnormal6820]

Awsome video. It's so funny how we are told something so we never try it. I will keep one and give it a try.

[@BackwoodsGourmetChannel]

I wish I had one right now. I'm working on a tuna casserole recipe that it would really work great with.

[@kevinc.rafferty1273]

YOU are a Treasure to All Fish Connoisseurs & Fishing Aficionados ~ Keep Up The Great Work with ALL of Your Culinary Talents !!! Thumbs Up & Tasty ! Educating People is difficult ~ Thanks for Your Time ~ CHEF !

[@BackwoodsGourmetChannel]

Thanks for watching. There is much more on our channel page.

[@austinlegere362]

Came across your page last night and have watched almost all of your videos so far. Amazing content and I am very happy to see you making an impact on people regarding "trash fish". I always hate when people say Bonita and Jack are trash because 9/10 times they have never tried it, I love bonita and especially Jack! Keep up the good work on expanding people's interest in different fish

[@BackwoodsGourmetChannel]

Thanks. We have almost 200 videos on our channel page kzbin.info/door/ZlbqHy8lvGjryf2A-XT4ag

[@richiebasdeo1480]

Good job I got to give it a try

[@dflowers4354]

I don't know why but I love this guy's reviews!!!

[@BackwoodsGourmetChannel]

Thanks for watching. We put a lot of work into our videos.

[@fishingshallowminded8600]

YOUR site is the most helpfull and informative THANKS

[@perduk1]

When I was in my late teens and in college my then girlfriend and future wife and I would fish off of the pier at Seal Beach in Southern California and we'd catch a lot of Bonita. I guess we were ignorant to the fact that they weren't considered a desirable fish. We'd take them home and after cleaning them I'd season the loins with salt and out them under the broiler basting them with butter. It was delicious. We were a couple of starving students and the fish was a real treat for us. BTW, we'd see others catching Bonita as well and no one threw them back. Oh, yes. I lived and worked out on the high desert and stayed with a friend who was always looking to save money. One day he came home with a case of canned tuna. I looked at the label and the fish was Bonita. It tasted every bit as good as Albacore. Nice video. Keep it up.

[@The1towatchout4]

I've only used these fish as bait, when fishing for yellowfin tuna in Mexico. Good video.

[@yeyo9404]

I’m from Hawaii and I never seen a fish like that awesome and beautiful

[@bbryce13]

Awesome vid. I love these "trash fish" catch-n-cook videos. I think that if most people would open their minds and kitchens to these so called trash fish we could relieve a lot of pressure on the other fish that re being pushed to their limits and require heavy regulation.

[@rolandsevilla]

Keep up the good work. You are a great job educating the public.

[@hoomanao2260]

In japan, bonito is smoked and dried for up to 6 months or more.then It is shaved really thin and packaged and sold. Tastes phenomenal on hot rice, in soups, etc. it is a main ingredient in many Japanese dishes or sushi bars.

[@PANTTERA1959]

Patagonian toothfish was a trash fish till an enterprising fish monger started calling it Chilean Seabass.

[@tolpacourt]

And then it was fished to the brink of extinction.

[@WayneTheSeine]

Which by the way is frigging awesome.

[@fred38810]

Exactly

[@jif.6821]

Aloha from Kailua. Here in Hawai'i we call this fish "Kawakawa" (kah-vah-kah-vah), and local people here consider the Kawakawa a delicacy. We usually bleed the fish as soon as caught while still alive to let their heart pump the blood out then ice down right away, makes a big difference in quality of taste. We usually eat it raw either poke (poh-keh), or sashimi. It is also great marinated and grilled, and even makes a great fish jerky. Mahalo for the great video, good to know they are in the Gulf as I plan to eventually to relocate to SW Florida when I retire where the retirement dollar goes allot farther. Looking forward to catching Spanish Mackerel, King Mackerel, and Red Snapper, fish we don't have here.

[@psyop6942]

Great video...glad I ran across your channel.Seems like this is all that is caught on drift boats(out of palm beach) lately.Noticed the mates keep them and gripe and complain if you want it marked.I always thought any fish would be good smoked.Thank you for your experiment.

[@BackwoodsGourmetChannel]

The mate are probably keeping them for themselves.

[@GeorgeSemel]

All I know is that one of the things I live for is when they are around where I live, in CT and they are a blast to catch on a fly rod! Never ate one, but since I have no problem with Blue Fish, I catch those for the smoker, I will have to give it a shot this summer.

[@dogheartsunspots2145]

bontito is absolutely amazing,I used to catch them all the time as a young boy.

[@Desnickada]

We eat a lot of Bonito, here in Portugal and we love it.

[@lexwaldez]

I wonder how that'd be more medium rare'ish from the pan. Just stumbled on your channel. Thanks! I like the idea you've got here. I bet you got the good results you did because of your bleeding them out immediately. Smart.

[@npkandi]

You are a better cook than the old timers

[@pakers2128]

60 years ago as I was growing up in Southern California I caught many Bonita off the Manhattan Beach Pier; I was in a Catholic family that required no meat Friday. I caught many, many Friday dinners. The Bonita is a baby Tuna fish. When I caught a fish I would cut the area in front of the gills that would drain out the blood.

[@concerncitizen8988]

Good cooking, must be delicious, thumbs up.

[@claudia6932]

I tried grilling some in the oven about two weeks ago with mild spices, butter, & lemon - probably not a very good way to prepare it. The blackened version you cooked up looks much better & whiter than than mine. I'll have to try it again... Despite the dirty looks at the dock.

[@lrs2856]

Been eating bonito for about 37 years now. I will swap white meat fish for bonito any day. Prepared them in more ways than I can remember. The wife and kids love them more when I make 1" X 1'' battered deep fried nuggets. Great for salads if you cut them into 1/2" X 1/2" nuggets, quick dip in the deep fryer with no batter, just a bit of spice.

[@kelsonfurtado2851]

here in hawaii those are called aku and are loved by many. the main way of preparing it is filet then cut into strips and sun dried for a day or two and you eat it like that or with something called poi which is a paste made from steamed taro.

[@Jakethemilkman]

here in Hawaii people would rather take those instead of yellow fins Bonita is one of my personal favorites to eat eat the nice meet Rae like sashimi and the blood just flour salt pepper and fry it also during summer we can even catch them from shore

[@douglaserb2959]

Bonita are excellent smoked! My Dad knows this guy who will wood smoke them for us . He takes half of the batch. Great fun to catch also!!!

[@benjaminpadilla3431]

Just subscribed ! Love what you're doing!! Never take someone's word for anything always tried it yourself!

[@BackwoodsGourmetChannel]

Welcome

[@reyeschavez3032]

Finally somebody who can appreciate the bonita.next, I'd like you to cook some carp for everyone.

[@American_Valor]

Great video, thanks for the good information! I will be trying this myself.

[@2Can-Dan]

Loving these vids. Slowly working my way through them. Would be interesting to have an unseasoned grilled piece and a thin slice of sashimi just to see what the natural flavours are like alongside the enhanced stuff. Keep em coming. :)

[@MrJizzy181]

The Japanese make really great Tataki and Steak out of it. Sometimes they make Sashimi out of it or use it for Sushi. The dark parts you can use for making stews with a strong taste. So all in all a great fish.

[@skyym3629]

I think alot of the fish that are deemed "Trash fish" are just as tasty as most other fish, but are just more difficult and time consuming to process and prepare for the plate. Not all trash fish are good to eat, but the majority of them in my honest opinion are quite tasty. Thanks for the videos and definitely thumbs up.

[@sarahfel5212]

thank you for this video I like bonito it's one of my favorite seafood

[@karimlours]

Love it. They are eaten all over the world but here. Subscribed.

[@BackwoodsGourmetChannel]

Welcome. There is much more over on our channel page.

[@mattsleevi8798]

Japanese fish stock (powdered broth) is produced by the Bonito fish. I am not sure if this is the same fish or not. Thank you for your video friend!

[@BadassWeldingVideos]

coconut oil... delicious and good for your heart. i do all my frying with it now

[@jacobweininger6258]

Wow! I've been told the same thing my whole life they're "trash fish/cut bait", but i always thought they looked just like tuna. After watching this video, ill probably keep every one of them i catch! The blackened recipe looks fantastic! Keep doing what you love brother!

[@jerrycoon4504]

Reminded me a lot of blue fish. I'm from Ct. and a lot of people talk bad about blue fish. I like it. Never tried cutting the dark stuff out. People say it's too "fishy"... maybe they should stick with chicken! LOL!! Great cooking job. Looked delicious.

[@BackwoodsGourmetChannel]

Like I said in the video, can't tell the difference between this fish and tuna.

[@Amithrius]

I totally agree. People who don't like the taste of fish should stick to something else.

[@jerrycoon4504]

Like your pic. I used to be a huge KISS fan

[@rainyxnightshade]

I disagree with you there. I eat any seafood with the exception of bluefish the adult ones are way too fishy no matter what you do. Soak them in milk bleed them etc. just a nasty tasting fish. But that is my opinion. Usually if you have 'dark stuff' in a fish you didn't bleed it. That is the stuff I just throw to the cats. That and bluefish stink up the whole neighborhood when you cook them. Snapper (baby bluefish) on the other hand is great.

[@brettstaley3730]

Vladimir Putin I don't know where you're from but here in Florida snapper and bluefish aren't the same thing.

[@ziggiesaquaticexotics8270]

I like that you have wind guards on all your cooking methods

[@thakang67]

Thank you so much for proving my point to a lot of my buddies...If you bleed it out immediately they are a tasty fish. I'm a new subscriber and will be following you and possibly sharing with you my catches also...Keep doing what your doing, YOU ROCK!!!

[@BackwoodsGourmetChannel]

Welcome and thanks for watching.

[@sanmane7911]

The dark red oily meat of tuna is better for soups and broths, which is how the Japanese use it. You will get sick of the gamey oily taste fast if you fry or sear Bonita. Bonita is one of the best baits for Yellow Fin tuna and works a treat on Snapper (Red Bream) here in the Pacific.

[@pierrebonnard990]

Thanks for this post. I agree it is fine fit. Besides blackened, one of the way's I like it is to poach it, let it cool, then flake it up and make a salad the way you usually prepare canned tuna. It will be one of the best tuna sandwiches you ever eat.

[@BackwoodsGourmetChannel]

I will have to give that a try. I love tuna salad. Thanks for watching.

[@gb.recordings]

In New York we have a trash fish called see Robbins and I used to catch a bunch of them for lamb throw them in the freezer and have them in the morning with grits eggs with cheese oh my goodness they are so delicious

[@azmendozafamily]

I see all the right tools: filet knife, gloves for grip and a van of Natty Light! Awesome video, as always

[@Thirteen7447]

Bonita is AWESOME!! I never heard it called trash.

[@Halo3ninja28]

All this fish looks sooo good

[@sammellow6275]

Great vid sir! Do i need a federal fisbing permit to catch these like blue fin and other tunas? Or can i have a regular fishing license? Hope to catch one someday! 🤙

[@BackwoodsGourmetChannel]

State fishing license

[@sammellow6275]

@BackwoodsGourmetChannel thanks so much man! 🙏

[@webbyonthewater8722]

Just subbed. Loved the Bonita 3 ways. It seems that people have the feeling that any fish that is "easy" to catch is a trash fish, since it interferes with their ability to get the fish they were originally targeting. Keep up the awesome videos.

[@BackwoodsGourmetChannel]

Welcome and thanks for watching.

[@carlmillinder2704]

In Japan, they smoke and dry bonita until it's practically rock-hard and then grate/shave off pieces of it. Those shavings and kelp seaweed are the ingredients used to make dashi stock, the basis of much of their foods.

[@christ4edwoods207]

We eat plenty Bonita. After you clean it smash a garlic one squeeze of lime a little salt put it in a bowl of water cover the bowl and put in fridge. 2 hours later Fry or stew.

[@97kt69]

What did you use for smoke? Maybe I missed that part. Thanks I like your vids.

[@alf0rrana]

Hey there .. let me tell you... Here in the Mediterranean, we get the bonitas in the summer time and they stay until fall. And right now after watching this... I can't wait to get some of these water missiles!! Let me give you a spanish recipe I love for bonita, give it a try and if you like it, feel free to feature it on your videos. You'll need: Olive oil, Italian green pepper, an onion, salt and a garlic clove, and of course the bonita. 1 st. step: Clean the fish just like you did and cut the fish into 1 inch dices. Also cut the onion , tha garlic and the peppers in thin slices. 2 nd step: On a hot pan.. pour some olive oil, let it warm and fry ( 10-15 min, medium heat) all the veggies until garlic slightly turns golden. 3 rd step: Add the bonita dices and a good pinch of salt and give it a stir until you visually see the fish chuncks are cooked... and enjoy!! 4th step (Optional): add some tomato sauce and let it fry with the rest of the stuff for another 10-15 minutes. This works great with a hard crust bread (italian type) to dip in that rich, healthy and tasty oil!! Let me know if you try it and how did it turn out. Cheers!

[@chang1865]

The Japanese dries them then shaves off flakes of dried bonito to make fish stock for other food. Tastes pretty good.

[@obiwanbd1]

"Old timers must of been pretty picky" Old timers had terrible taste, they like their steaks well-well done and it used to be considered inhuman to feed prisoners lobster more than once a week. Now prisoner's request lobster for their last meal.

[@OneOfDisease]

i live in Japan and go fishing several times a year. I agree they are a great fish to catch, really nice fighters. If you are going to eat them then you have to eat them within 2 days of catching them or they get a very stinky blood taste.

[@thomasknight9896]

When I was an Army medic attached to the Naval Hospital in San Diego I would fish the Imperial Beach pier frequently. One day when the bonito was running a little old lady,with her cart,came over and asked why I was throwing the fish back. I explained I lived in the barracks and had no way to cook them. She asked if she could have one. Every I went down there she would show up and I would give all the fish wanted. She told me she was finding her cats. Well,she either had the fattest cats in San Diego or I was feeding a lot of elderly people. I kept up giving her fish until I finished training and left. Hadn’t thought about until this video. It happened in ‘72.

[@BackwoodsGourmetChannel]

I'm glad we could help you remember a good experience from a long time back. Pacific Bonito and slightly different than Atlantic Bonita, but considered trash fish on both coast by most fishermen. I loved it and will keep them from now on.

[@agaimless3724]

I don't know much about these fish But is there something wrong with the bloody dark meat Is it safe to eat or is it just nasty tasting?

[@perincito]

That was a really nice yield from this fish. You cooked im expertly, and your videography / editing skills made this a really pleasant watch.

[@hydroman99]

Up here in Canada, gold-eye are a regarded as delicacy but considered catfish bait down south.

[@loumurzyn5066]

like the way you cut out the dark meat I'm from ct and blue fish are oily going to try this way with them

[@BackwoodsGourmetChannel]

We have bluefish here too. This method works great for them. Thanks for watching.

[@brucecurtis4290]

I saw a guy catching them and tore a gill out and tossed them into a 5 gallon bucket headvfirst to bleed out, said nothing about removing dark meat but said they needed to be bleed out for good flavor

[@zerg539]

Bonito or Bonita is a close relative of the tunas and is sold as a tuna in some countries, in Japan it along with Skipjack Tuna are smoked and fermented to make katsubushi which is the basis for basically all of their soup stocks. You might in the future try cooking it rare to medium like you would a proper tuna.

[@BackwoodsGourmetChannel]

We will try that next time. Maybe sushi also.

[@JessHull]

I never understood why bonita are considered trash fish. I love them and grew up eating them a long with small mackerel. I love them oiled in olive ol salted and then grilled over charcoal. Thats how my mom would make it and its wonderful.

[@danjf1]

false albcore? is that also called skipjack tuna? I know in Japan they smoke that skipjack till its as hard as a piece pf wood then shave the smoky goodness paper-thin and use it as a condiment. its pretty darn tasty in a bowl of noodles or whatever. thanks for posting!

[@daviddagresta2498]

If no one already referred to it, check out an article in the June 2017 Florida Sportsman magazine about correct identification, and eating, three species of fish, each called "bonito". I enjoy your videos.

[@williamavery9185]

Is it best to bleed these fish rather than put them in the cooler ?

[@mack1707]

I might try it. We have always threw them back. I will be down south and hopefully fishing in a few weeks

[@BackwoodsGourmetChannel]

I was really surprised at how good it was.

[@saltofpetra-4502]

Yup. Now try making stock with it after smoking or drying it. It's a magnificent fish.

[@rjromano1941]

what kind of wood did u put in the smoker

[@Padraigcoelfir]

Bonito is awesome fish. I love your video because someday people will waste less fish.

[@tomwolfe6063]

Bonita was the fish that everyone told me was horrible and practically inedible. Now, it’s one of my favorites. My mom nearly vomited when she discovered she wasn’t actually eating blackfin but Bonita. She’s from the old school of “if it ain’t stark white and tasteless, it ain’t worth eating.”

[@tomwolfe6063]

We’ve listened far too long to people who don’t like fish tell us which fish is best. You guys should try bluefish, stingray, blue runners, hard heads, sailcats, sheepshead etc. They are all much, much better than advertised.

[@BackwoodsGourmetChannel]

We ave done videos on sailcats, hardheads, bluefish and sheepshead right here on this channel. We even cooked a Remora or shark sucker. Check out the channel page for the Trash Fish or Treasure playlist as well as Cooking Fish and Seafood Outdoors.

[@greghelton4668]

Highly prized fish in Japan. Fresh bonito makes great sashimi stewed gingered bloodline is also wonderful.

[@andrew701110]

In Japan this is a delicacy fish and staple. Miso soup, the traditional one you get in any restaurant in North America, has the flakes of the dried, smoked fish. Very expensive stuff there.

[@mick9850]

is it the same fish at the beginning of the video? Because it doesn't look bled, I can't see the throat cut.

[@novaman3509]

I've never caught a species of fish I haven't eaten -- mainly because I eat all of them, just to test it out. I personally call Bonita Mini Blackfin, as in my opinion, their meat tastes, looks, smells, and feels identical to Blackfin tuna.

[@andyjones1060]

NovaMan 350 good for you my dude, I love trying all fish as well.

[@Velisatra]

Avoid eating a pufferfish, could kill ya. They have tetrodotoxin, 1,200 times more toxic than cyanide. There's no antidote. Some people do eat them but they have to be prepared a special way and it's still stupidly dangerous.

[@vincentoreilly5369]

Tiffany thats only one type of puffer fish in japan.. any that you catch on the east coast is cool to eat..

[@bustedrav]

I had a friend who tried to eat a menhaden, had to throw his frying pan away lol.

[@celtman1213]

bustedrav we call menhaden "pogies"... it's used to make cat food

[@GrittyADV]

I'm glad you enjoy eating albies as much as I do!!

[@claudio1634]

In mediterranean cousine we eat it raw with olive oil, a bit of pepper and salt. It's gorgeous by itself! Anyway since the med sea is more salty water the fishes taste a bit different compared to the ocean, that's why we use different processing!

[@steveg8322]

Those look like what we call here in New England, false albacore. Cubed and then thrown in a pot of rapidly boiling salted water,turn off heat and let the fish steep for about ten to fifteen minutes, then slather with melted butter or lemon juice and oil.If you chill unused portions mix with mayo,celery,onion what have you a great tuna salad for sandwiches.

[@Dzine007]

Every fish is edible unless it's poisoness​ or something...Indian here from fishermen community 😀. nice video man 👍👍

[@BackwoodsGourmetChannel]

Thanks for watching. Even some poisonous fish are great eating, like puffers and lion fish.

[@anna-lisagirling7424]

Maybe in about the 70's, I used to buy canned bonita and actually preferred it over regular tuna for sandwiches, salads and casseroles. Back then, tuna was always packed in oil and the bonita seemed lighter and dryer somehow. It suddenly disappeared from the shelves around the late 70's and I still look for it from time to time. Perhaps good old marketing will change this?? My first husbands grandfather married a Japanese woman during The Occupation and whenever we visited them, I'd hang out in the kitchen with her and her most prized possession was a mandolin-type planer for shaving dried and smoked bonita(o) flakes into soup stocks,etc. YUM! Your preparation in this video made me hungry : )