I got some seasonally adept bonito from my fisherman friend Dean in Rhody. Bonito is a scombroid and a member of the jack family. It travels the warm currents from the Gulf of Mexico up to New England during warmer months, which is why we are seeing them in July. I sold this sexy beast to my friend Ed Lee who lives in NYC, he is an excellent chef. Ed is a perfectionist and has worked in the kitchens of some pretty fancy restaurants including Per Se in NYC and L’Etoile in Madison, WI.
Watch this bonito adventure unfold from a whole fish in stiff rigormortis to a delicate sliver of heavenly fresh sashimi.
Selling my wares at the New Amsterdams Market on Sunday 7/15. Bonito in full effect (big fish in center display).
Ed is pleased with his purchase.
Fish is butchered to a yield of perfection. The “yield” is the percentage ratio of meat to “waste.” Waste is obviously relative to the eater of the fish. Something tells me Ed might concoct a specialty with the head of this animal!
