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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Sarda sarda |
http://en.wikipedia.org/wiki/Sarda_(fish)
http://en.wikipedia.org/wiki/Atlantic_bonito
http://en.wikipedia.org/wiki/Sarda_chiliensis
http://en.wikipedia.org/wiki/Australian_bonito
June: Fish begin to move to warmer waters to finish spawning.
Popular among fishermen in the Mediterranean and Atlantic coasts Used in traditional fish dishes
Inhabits warm coastal waters Often forms large schools
Spinning with lures and live bait Traditional sea fishing using nets and rods Trolling from a boat
Active in morning and evening hours Prefers warm coastal waters
19 June 2025 Good bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 The average bite
23 June 2025 The average bite
24 June 2025 The average bite
25 June 2025 Good bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 The average bite
23 June 2025 The average bite
24 June 2025 The average bite
25 June 2025 Good bite
Gut and cool quickly after catch Meat is firm, dark, with a pronounced flavor
Fillet: Frying, baking, grilling
Whole fish: Smoking, salting
Whole fish: Smoking, salting
Fried bonito with spices (Frying)
Marinate fillet with lemon and spices
Marinate fillet with lemon and spices
1. Marinate fillet in lemon juice with spices for 30 minutes.
2. Fry until golden brown.
2. Fry until golden brown.
Baked bonito with vegetables (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with salt and herbs.
2. Bake at 180°C for 25–30 minutes.
2. Bake at 180°C for 25–30 minutes.
Smoked bonito (Smoking)
Preferably cold-smoked
Preferably cold-smoked
1. Salt fish for 12 hours.
2. Cold smoke for 6–8 hours.
2. Cold smoke for 6–8 hours.