Baked Bonito (and mackerel!)
you MUST scale them first!
Just use a sharp, non-serrated knife. They are easy to scale.
Of course, when you catch them, you must get the organs away from the flesh as soon as possible, and remember to pop the air bladder.
Items needed:
Lemon juice, Butter, 2 whole headless young bonito, Basil and Garlic herb seasoning, and a basting brush.
I cut the head off, and remove the tail two finlets away from the end.
Preheat your oven to 400 degrees f, and use foil under the fish, so the grill doesnt damage the flesh.
While the oven is getting ready, make the dressing for the fish.
Add a chunk of butter, two-three shakes of the Basil-Garlic herb seasoning, along with a few drops of lemon juice, to a small bowl. Microwave and stir till well mixed.
When the oven is ready, put some lemon juice where the fish will be,-
-this will stop it from drying out.
Give the fish a light coat of the dressing, and KEEP AN EYE ON IT.
Cooking this fish whole only takes about 15 minutes.
Every five minutes, give the fish a new coat of the dressing.
When finished, it will be easy to poke the fish with a knife or fork- the skin will be very delicate, and the knife or fork will go in with absolutely no resistance.
Now about eating small bonito- They have very small bones that cant really hurt you much, but you still need to exercise caution.
Enjoy!
Reply With Quote
