August 26 2021

The 4 Most Important Things I’ve Learned About Bonito Fishing on Cape Cod

3  comments

This post was originally published on August 19th, 2017. With recent bonito catches being reported inside our forum, we figured now would be a good time to re-publish this post.

I figured now would be a good time for me to share this post with you, because hopefully some of you My Fishing Cape Codders are encountering some bonito out there. 

There comes a time in a relationship when you just have to buckle down and go fishing with your spouse.  It's inevitable.

Especially for me, because my husband is Ryan Collins, and if you have not already noticed, he lives, breathes, sleeps, eats and dies for fishing.

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August 19th, 2017

This trip started out with a beautiful, warm, and sunny Saturday morning boat ride down the canal. It was August on Cape Cod and conditions could not of been any nicer.

A view of Hog Island as we departed south through the Cape Cod Canal, en route to the "bonito grounds."

I had never been down the canal towards Buzzards Bay before, so there I was, joyfully perched at the bow of the boat snapping away with my camera, thinking of all the Instagram-worthy photos I was taking.  

It was so calm, warm and sunny.....at least it was at the beginning of this trip.

We exited the canal onto a flat calm Buzzards Bay. Instantly I knew I was in it for the long haul.

Ryan and his good fishing buddy Jay were absolutely NOT going home without putting a bonito in the boat. What I soon learned was that come hell or high water, we were going to find those darn bonito.

So now that I've properly set the stage, here are the 4 most important things I learned about bonito fishing on Cape Cod.

About the author 

Lauren Collins

Through the eyes of a fishermans' wife, I'm excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.


  • can confirm that bonito make for great tacos. marinade in olive oil, lemon, & lime. rubbed with salt, pepper, chili powered, paprika & cumin. the filets, with the bloodline cut out, held up fine on the grill and obviously “shredded” nice for the tacos.

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