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Bonito

Latin name : Euthynnus pelamis (L.), E. affinis , Sarda sarda , S. chilensis

Synonyms : Striped bonito, skipjack, short-finned tuna

Origin : Warm waters worldwide, including Atlantic coasts, Mediterranean and Black Seas, Pacific and Indo-Pacific coasts

Description : One of the smaller members of the tuna family, bonito rarely exceeds 10 kg. Characteristic dark blue stripes run along the upper half of the body; sides and belly are silvery; back is steel-blue.

Edible parts : Be aware that bonito is often sold simply as "tuna"; such labelling allows fishmongers to get a better price for the meat, which is of excellent quality though not as prized as the meat of its larger cousins. Bonito has a moderate to high fat content and a flavour that is more pronounced than other members of the tuna family.

Sold as : Whole fish, fillets, steaks

Best cooking : Bonito must be brined before cooking. It bakes well after it's been salted, seasoned and dredged in flour or bread crumbs. Many Spanish dishes feature bonito, which is prized in the Basque region.
Dried bonito, or katsuobushi, is a popular ingredient in many Japanese dishes; it is an essential component of a soup base called dashi.

Buying tips : Whole fish should look alive, smell of seawater, and be displayed over ice. Steaks should be free of browning, look fresh, and glisten.

Nutritional value (based on the US nutrition database):

Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.

Sources:

•  http://www.foodsubs.com/Shelfish.html

•  http://www.gortons.com/cookbook/gl_ab_bu.php

•  http://www.nal.usda.gov/fnic/foodcomp/search/

•  http://en.wikipedia.org/wiki/Bonito