Memorable memorial day

[mems]

http://i15.photobucket.com/albums/a371/mems15/027_zpsq3pq3nwb.jpg (http://s15.photobucket.com/user/mems15/media/027_zpsq3pq3nwb.jpg.html)
Aloha, went out yesterday and got a nice 180lb ahi on the troll. Picked up some 10lb shibi on the popper. Went out the day before and got a nice ono and more small tuna. Took a foster son inshore and he got his first bonefish, but lost it when we went to land it. I got a nice 5lb bone the day before, it was a great weekend. Lots of sashimi and poke. Tonight I cooked ahi steaks wrapped in bacon and poached in white wine. Really a great way to eat ahi. this morning I had ahi belly fried in bacon grease, bacon and eggs. My wife now likes ahi belly.
http://i15.photobucket.com/albums/a371/mems15/020_zpsvj2diurw.jpg (http://s15.photobucket.com/user/mems15/media/020_zpsvj2diurw.jpg.html)
This is our newest illegal buoy, the minions. Hopfully it will start to hold some fish. Hope you all had a good memorial day weekend and a good start to summer, Mems.

[Tony Buzolich]

Great ahi Don. What makes the buoy "illegal" ? The face ?
Tony

[mems]

No, what makes them illegal is they are private buoys put out local fishermen to attract pelagics. The state of Hawaii has a FAD program, but has not replaced missing buoys. They just put in one that went missing three years ago up north at hakalau. It normally takes the buoys a month or so to get hot and hold fish.
This one was painted by the owners girlfriend who thought it looked like a minion. It is very cute. Don

[Darian]

WOW!!! That's a great Tuna. Must've taken a lot of time and effort to land. How's you back doing???

Good weekend too. Fishing with your foster son and taking a nice Bonefish.

All of those dishes really sound yummy. Gotta go make some Poke...!!! :cool:

[DLJeff]

Hey Don,
If you don't mind, would you share your bacon wrapped ahi steak recipe? That sounds really tasty. Thanks.
Doug

[mems]

Sure no problem, take some tuna fillets, about 1/2 inch thick. Get some bacon and half way cook it. Wrap that around the fish like a fillet mignon, steak. Hold the bacon in place with toothpicks. The turn up the heat and sear it on both sides, pour a little shoyu, soy sauce and it will sizzle a little, turn down heat to medium and pour in white wine about half way up the fillet. Cover the pan with a lid and poach the fish while the wine reduces. 10 minutes. Fry up the remaining bacon and crumble on top of the fillets. Don't forget to take out the tooth picks. I have served this to people who don't like fish and it changes their minds. Hope you like it, Don

[DLJeff]

Yup, still sounds really good. Thanks. Most of the tuna steaks I see are closer to an inch thick, that'll still work won't it? Or should I cut them thinner?

[mems]

If it is an inch I would poach the fish longer and it should be light pink in the middle. You can always slice them in half. My friends got another 180lber today I am headed out tomorrow. Right now the bite is going off. Hope you like the recipe, Don

[mems]

http://i15.photobucket.com/albums/a371/mems15/IMG_0594_zpsxz3aw443.jpg (http://s15.photobucket.com/user/mems15/media/IMG_0594_zpsxz3aw443.jpg.html)
Big ahi still around. I went out saturday and got some small shibi, but my friend, Chris got this cow 230lbs. Still eating sashimi. Mems.