With the spring Atlantic bonito coming in a few short weeks, I thought I would share a quick simple recipe.
it's about as easy as it gets!
After catching some fresh Atlantic bonito here in our local waters, I immediately bleed out the fish and put it on ice. These fish don't seem to freeze well. So, this is a dish I usually make the day I catch one or soon after.
Next, I fillet the fish making sure it get all the blood line out. Seems these fish have a larger blood line even after bleeding. it's important to get it out if you are not a fan of strong fishy taste.
After that get a frying pan nice and hot. I put a little salt and sesame seeds on the fillets. High heat with a thin layer of a high smoke temp oil, like olive oil or canola. Once the pan is hot, fillets go in either skin on or off. I usually go skin off. if you keep the skin on its best to go skin down first. I like to cook for a little longer to get a crisp on the skin.
cook for about 30-45 seconds. until it starts to get a light crisp and flip to hit ALL sides.
this will leave you with a nice, seared edge and a raw center. Best way for the bonito.
cut into 1/2-inch slices and dip in soy sauce. Enjoy!
