Dondo Bones... - Kayak Fishing Adventures on Big Water’s Edge

jorluivil · 10-22-2018, 05:45 PM

Quote:

Originally Posted by Saba Slayer

Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer.

Maple syrup and brown sugar dipped...anything would taste great...LOL

Tony made some Alaskan salmon with the honey sugar recipe, it was the best smoked fish I've ever had.

I'm hoping the Bixpy will go on sale black Friday or Cyber Monday, I'd really like to have one of those so that I can extend my fishing range

Saba Slayer · 10-22-2018, 06:39 PM

Love Dem Bones...

Saba Slayer · 10-22-2018, 06:50 PM

The Leadmaster Daisy Chain at work...

https://youtu.be/WymUJRzhSE0

jorluivil · 10-22-2018, 07:29 PM

Jim, do you have any video or pics of how exactly you spike the bones?

katchfish · 10-23-2018, 02:58 AM

Not Jim, and no video

I just rough filet them on the water, then into a cooler with ice.

I got lazy-er this time and just sprinkled on some Tony's

And, let 'em get happy in the fridge over night.

200º for two hours, apple wood for smoke. Indirect on the Weber.

As Jim said, great with beer

Hunters Pa · 10-23-2018, 04:45 AM

Quote:

Originally Posted by jorluivil

Jim, do you have any video or pics of how exactly you spike the bones?

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

Saba Slayer · 10-23-2018, 06:02 AM

X-2

Quote:

Originally Posted by Hunters Pa

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

Dannowar · 10-23-2018, 12:34 PM

Quote:

Originally Posted by Hunters Pa

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

I caught a couple trash tuna the other day. you're right though you have to baby the crap out of them to make them taste good. slit the gill membranes and toss em in a bucket so they bleed out, then I gut em and remove the heads like a tuna. then ICE.

JohnMckroidJr · 10-23-2018, 02:12 PM

Nice report. Brings back memories of years of good king harbor bonito fishing back when the Edison plant was pumping warm cooling water into the harbor. Spike and bleed is key, your sashimi looks delicious - Thanks.

10-22-2018, 06:39 PM	#2
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,870	Bones... Love Dem Bones... __________________ Jim / Saba Slayer

10-22-2018, 06:50 PM	#3
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,870	Daisy Chain The Leadmaster Daisy Chain at work... https://youtu.be/WymUJRzhSE0 __________________ Jim / Saba Slayer

10-22-2018, 07:29 PM	#4
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Jim, do you have any video or pics of how exactly you spike the bones? __________________ www.facebook.com/Teamsewer

10-23-2018, 02:58 AM	#5
katchfish Paddle for Mahi Join Date: Mar 2005 Location: Doing the happy paddle! Posts: 849	Not Jim, and no video I just rough filet them on the water, then into a cooler with ice. I got lazy-er this time and just sprinkled on some Tony's And, let 'em get happy in the fridge over night. 200º for two hours, apple wood for smoke. Indirect on the Weber. As Jim said, great with beer

10-23-2018, 02:12 PM	#9
JohnMckroidJr Senior Member Join Date: May 2014 Location: Fort Lauderdale Posts: 1,960	Nice report. Brings back memories of years of good king harbor bonito fishing back when the Edison plant was pumping warm cooling water into the harbor. Spike and bleed is key, your sashimi looks delicious - Thanks.