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 Moderated by: bartmanaz Page:    1  2  Next Page Last Page  
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Skipjack or Bonita  Rate Topic 
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 Posted: Sun Oct 7th, 2018 12:41 am
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TONY ABQ
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so what is better skip jack Or Bonita 
I was told that skip Jacks are not good table fare but bonito are better 
So skip jack which is red and oily and Bonita can be used for canning like tuna sandwiches casseroles etc 
So skip jack or Bonita ?

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 Posted: Sun Oct 7th, 2018 01:05 am
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repsilon
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Bonita.

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 Posted: Mon Oct 8th, 2018 04:50 pm
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chase
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Bonita. however i have had skipjack ceviche that wasnt that bad.

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 Posted: Mon Oct 8th, 2018 07:17 pm
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Hook
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Bonito(a) is good, just about any way you make it.

But many of us who are big on sushi/sashimi feel it is the best, commonly caught fish off San Carlos, for eating raw. YFT might be better, but it is just not commonly caught off San Carlos.

Were any tuna caught within, say, 20 miles of SC this year?

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 Posted: Mon Oct 8th, 2018 09:38 pm
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TONY ABQ
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So the disagreement with myself and my friend is that we here in San Carlos gave the fish reversed I.E. skip jacks are the better to eat and Bonita are the trash?
If you google skip jack that us what tuna companies like chicken of the sea call what we call bonitas? So what is right? Is skip jacks what we call Bonita and Bonita is what we call skip jacks? 
All I know is that skip jacks are red oily and nasty and Bonita can be good. 
Do we call the breeds different here in San Carlos ?

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 Posted: Tue Oct 9th, 2018 01:04 am
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Pinefish
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Local names for fish can vary from area to area, lending to confusion such as this. There is a skipjack tuna (Katsuwonus pelamis) found worldwide that the tuna companies probably use. But around San Carlos the likely species we are all talking about are the Pacific bonito (Sarda chiliensis) that folks call bonita and is better eating, and the black skipjack (Euthynnus lineatus)that has dark red meat and not so good.

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 Posted: Tue Oct 9th, 2018 01:22 am
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Hook
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Agree about the two types of "skippies"

But I think the bonito we have is the Sarda Orientalis or striped bonito, rather than the Sarda Chiliensis or Pacific bonito. I've caught many bonito off of SoCal and they had darker flesh than the Mexican bonito around San Carlos. Mexican bonito are much better eating, IMO.



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 Posted: Tue Oct 9th, 2018 04:43 am
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repsilon
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Maybe they eat different out here. It happens. Pacific Skipjack can be excellent (aku) long belly stripes. Sometimes caught here and called blue backs - it's been so long. I'very even heard rumored bluefin and albacore caught. We get a small one that looks like the false albacore off the Atlantic that I call a type of bonito, of maybe a false mackerel. That name is used for what usually call a bonita here, but I see them now usually agreeing to the correct term of bonito now off California.

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 Posted: Fri Oct 12th, 2018 05:07 am
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Bullshipper
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Skipjack is used a lot in Japan, Indonesia

Last edited on Fri Oct 12th, 2018 05:13 am by Bullshipper

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 Posted: Fri Oct 12th, 2018 01:28 pm
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EZ MONY
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What do they use it for----my cat won't even eat it.

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 Posted: Fri Oct 12th, 2018 02:06 pm
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Hook
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I dont think Black Skipjack roam the Pacific. The Asians are probably eating skipjack tuna.

If you've ever caught bluefin tuna, or even had it in sushi bars, it's very dark red meat, too, yet it's the most highly prized tuna. Very fatty. But not the strong flavor of black skipjack.

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 Posted: Sat Oct 13th, 2018 03:08 am
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repsilon
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The Pacific Skipjack is the top Blue Marlin bait. They prized it over yellowfin in Hawaii. I caught both species in the Gulf too, so maybe it technically is an oceanic skipjack.

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 Posted: Sat Oct 13th, 2018 03:10 am
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repsilon
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They were catching them to 20# off California a couple of weeks ago. 

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 Posted: Sat Oct 13th, 2018 03:29 am
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chase
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The difference is that when you goodgle “skipjack” it will most likely pop up as the most common canned tuna species. Mexican skipjack however are not for table fair but for the kiddos to enjoy on the rides.

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 Posted: Sat Oct 13th, 2018 03:48 pm
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Hook
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Wow, I always thought the "light' tuna was YFT and "white" tuna in cans was only albacore.

No one I know who caught skipjack tuna (I won more than one jackpot on a 3 day tuna cattle boat, with a skipjack tuna) ever ate it, as I recall. But this was 30 years ago.

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 Posted: Sat Oct 13th, 2018 07:22 pm
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Bavardia
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I know I'm in the minority here, but I love black skipjack, granted I wouldn't want to eat it every day of the year. My Hawaiian friends eat them raw with just a bit of soy drizzled over the raw strips and absolutely freak out when I tell them that most Americans and Mexicans throw them back. These are highly prized there. I do them as sushi and ceviche but my favorite way is just lightly seared over hot mesquite coals so the outside is seared and the middle is still pink. Tastes just like a really tender steak but much healthier. I swear it gives me an energy boost. Maybe the protein or iron? 


Now Bonita, I think I could eat everyday, just had a filet last night.

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 Posted: Sat Oct 13th, 2018 11:18 pm
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repsilon
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They can bonita as albacore. Black skipjack is your 'mexican' and 'African tuna' known as kava kava in Hawaii and still not prized. The Pacific Skipjack, commonly caught on San Diego charter boats has a huge commercial fishery. Long black belly stripes with a blueish and pinkish sheen. Much fatter than the black skipjack. Stop it before I have to try to import some photos of the difference.

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 Posted: Sun Oct 14th, 2018 02:39 am
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IronMan
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http://www.mexfish.com/fish/fish.htm

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 Posted: Sun Oct 14th, 2018 02:39 am
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IronMan
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I forgot..."Shut up and Fish!":shock:

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 Posted: Sun Oct 14th, 2018 06:59 pm
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repsilon
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It's under Skipjack Tuna a.k.a. White Skipjack here.

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