|Posted by dompfa ben
Bonito Salad Sandwich
Immediately after catching bonito, bleed the fish well but cutting across the "throat" of the fish, and remove the gills.
Fillet the fish, and fry it in a hot skillet with canola oil, and a little salt and pepper.
Once the fish is cooked, mash it up in a bowl with some mayonnaise, sweet relish, a squeeze of mustard, and some chopped celery and green onion. A pinch of dill gives it that tartar-sauce flavor. Chill in the refrigerator, if desired.
Spread on quality multi grain bread, add fresh red-leaf lettuce, a nice beefsteak tomato slice, thinly sliced cucumbers, and a few sprouts (if you're into that sort of thing). Serve with a big dill pickle and potato chips.
I've always preferred bonito salad to tuna salad. Lasts in the fridge for about a week, too.
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