Description
The bonito fish (from a Spanish or Portuguese word meaning “beautiful”) is the name given to various species of medium-sized fish, of the genus Sarda, of the mackerel family. The species are Atlantic bonito (Sarda sarda) and Pacific bonito.
In Japanese dishes made outside of Japan, the name bonito is used as a translation of katsuo (Katsuwonus pelamis or skipjack tuna). The fish is smoked and dried to make katsuobushi, an ingredient for making dashi (fish broth in Japanese cuisine).
Pacific and Atlantic bonito meat has a tough texture and a slightly dark color and moderate fat content. The flesh of young bonito is rather bright, similar to skipjack and is sometimes used as a less expensive substitute for skipjack especially for canning. Bonito is called tuna in many countries, but in Spain, tuna fish (Thunnus alalunga) is often referred to as Bonito del Norte. In Bahasa we call “Tongkol Batik”
We process and supply Frozen Bonito, Available from 1000up.
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