Fish

Pacific bonito

Bonito del Pacífico

Sarda chiliensis

Saltwater

At a glance

Typical size

2–6 lb.

Depth

Surface to 40 ft.

Best time

Dawn and dusk are best; they also feed under working birds during the day.

Found in

2 areas

Spot it, size it up and learn its habits.

Identification: Small, tuna-like fish with a blue back crossed by slanting dark stripes, silver sides and a mouth full of small teeth.
Typical size: 2–6 lb.
Maximum size: About 40 in and 25 lb.
Diet: Sardines, anchovies, mackerel and squid.
Behavior: Fast, roaming schooling fish that follow bait along the kelp, islands and offshore banks.

Where, when and how deep to look.

Where to find it: Found from Southern California and Central & Northern California. Harbor mouths, breakwaters, kelp lines and warm-water outfalls; very common at King Harbor and in San Diego and LA harbors.
Habitat: Harbor mouths, breakwaters, kelp lines and warm-water outfalls; very common at King Harbor and in San Diego and LA harbors.
Depth: Surface to 40 ft.
Fishing depth: Surface to 100 ft; deeper on the banks in the middle of the day.
Best season: Spring through fall, peaking in summer in warm-water years.
Best time: Dawn and dusk are best; they also feed under working birds during the day.
Best tides: Current and moving water over the banks and around the islands.
Best weather / conditions: Warm, clear blue water and calm seas.

What to tie on and what to throw.

Best bait: Live anchovies and sardines; a feather behind a splasher bobber from shore.
Best artificial lures: Small chrome irons and spoons, feathers, and small swimbaits.
Tackle setup: 7–8 ft conventional rod with a strong star-drag or lever-drag reel.
Hook size: 1/0–4/0 live-bait hooks; surface and yo-yo iron jigs.
Line: 25–50 lb mono or 50–65 lb braid with a topshot.
Leader: 25–40 lb fluorocarbon.

The rod, reel, line and lures BigJoe would use.

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Step by step, from first cast to landing.

Go where it lives: Harbor mouths, breakwaters, kelp lines and warm-water outfalls; very common at King Harbor and in San Diego and LA harbors.
Rig up: 7–8 ft conventional rod with a strong star-drag or lever-drag reel. 25–40 lb fluorocarbon.
Pick your bait: Live anchovies and sardines; a feather behind a splasher bobber from shore. Lures: Small chrome irons and spoons, feathers, and small swimbaits.
Fish it: Troll a feather or cast small irons through the schools when you see them boiling at the surface.
Time it: Dawn and dusk are best; they also feed under working birds during the day. Current and moving water over the banks and around the islands.

Fishing techniques: Troll a feather or cast small irons through the schools when you see them boiling at the surface.
BigJoe's tip: Bonito are great fun on light spinning gear and the best bait for big halibut and white seabass.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Good eating when fresh.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: Dark, rich meat: bleed and ice it at once, then grill, smoke or eat it as sashimi.

Safety, rules and taking care of the fishery.

Safety warnings: Strong runs — keep fingers clear of the line and reel, and gaff carefully.
Regulations: California has a minimum size and bag limit; check CDFW. Licenses, size and bag limits and seasons are set by each state — the California Department of Fish and Wildlife (wildlife.ca.gov), Oregon Department of Fish and Wildlife (myodfw.com) and Washington Department of Fish and Wildlife (wdfw.wa.gov) — together with NOAA Fisheries and the Pacific Fishery Management Council. Rules change often, and many areas are no-take marine reserves: check before you go.
Conservation: Keep only what you'll eat, release the rest quickly, and follow size and bag limits.

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Sources & photo credits