Striped Bonito

After cleaning your bonito, cut into small steaks as you would with any tuna. Cut them at around an inch thick.

Rub the steaks with virgin olive oil, sea salt, fresh ground pepper, and a squeeze of lemon.

Throw on your grill or cast-iron skillet with canola oil for 2 minutes on each side or until seared to your liking.

Squeeze a little more lemon to finish.

Enjoy your fresh bonito steaks!

First, you’ll need to brine the bonito filets overnight. Mix the salt and brown sugar in the water until dissolved. Pour into a large bowl and soak your bonito fillets in it at least 8 hours.

The next day, remove the fillets from the brine and set on a rack skin side down to dry. Place the rack in your fridge and wait another 24 hours.

After 24 hours, you’re ready to smoke. Brush on some olive oil to the skins of the fillets and lay skin down inside your smoker.

Smoke the fillets over low heat, for 3 to 4 hours or until they are bronze in color.

Remove the fish from the smoker and let cool to room temperature.

Cut your freshly caught bonito into half-inch square chunks, then add all the ingredients to a large bowl and combine. That’s it! You can also add extra sea salt to taste.

Ingredients

• 1 freshly caught and cleaned bonito.
• 1 small yellow or Maui onion.
• 3 tablespoons lime juice.
• 3 green onions sliced thinly.
• 2 serrano peppers diced.
• 1 avocado cut into chunks
• 1/4 cup soy sauce
• 3 tablespoons sesame oil