If you've got a boat, try trolling diving lures parallel with the shoreline, close to headlands and rock ledges. Land-based fishermen should try casting and retrieving lures from the ocean rocks, jetties and breakwalls.
Bonito will also go after pilchards and garfish rigged on ganged hooks, as well as liveand strip baits or cubes.
2 teaspoons chopped thyme leaves
2 teaspoons finely grated lemon zest
Salt flakes and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
1 clove garlic, finely chopped
1 golden shallot, finely sliced
1 small red chill, seeded and finely chopped
1 tablespoon salted capers, rinsed and dried
1 bulb baby fennel, diced
3 small tomatoes, peeled, seeded and diced
2 tablespoons chopped flat-leaf parsley
½ lemon
Method
Heat a barbecue or char-grill plate.
Meanwhile, heat remaining olive oil in a frying pan, add garlic, shallot, chilli, salt and pepper and fry until the shallot is translucent. Add the capers and fennel and cook until the fennel has softened slightly. Stir in the tomatoes, parsley and a squeeze of lemon juice and remove from the heat.
Place the fish skin-side down on the BBQ or char-grill and cook for 2-4 minutes, until the skin is very crisp, then turn and cook the other side for a further minute or 2, until flesh flakes easily when tested with a fork.
Arrange fish on plates and spoon sauce over the top.
Notes: Bonito can be served rare in the centre, if using sashimi-grade fish.
Alternative Species: Albacore, Atlantic Salmon, Mackerel, Marlin, Swordfish, Tuna.
Recipe and Pics courtesy of the Sydney Fish Market