Bonito | |
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Atlantic bonito, Sarda sarda | |
Scientific classification | |
Kingdom: | Animalia |
Phylum: | Chordata |
Class: | Actinopterygii |
Order: | Perciformes |
Family: | Scombridae |
Tribe: | Sardini |
Genus: | Sarda Plumier in Lacepède, 1802 |
Bonito is a name given to various species of medium-sized, predatory fish in the Scombridae family. First, bonito most commonly refers to species in the genus Sarda, including the Atlantic bonito (Sarda sarda) and the Pacific bonito (Sarda chiliensis lineolata); second, in Japanese cuisine, bonito refers to the skipjack tuna (Katsuwonus pelamis), which, in Japan, is called by its local name, katsuo; and, third, bonito can generally refer to any of various scombroid fish related to, but smaller than, tuna.
Katsuo is used extensively in Japanese cusine. Aside from its prevalance as in raw preparation (e.g. sushi and sashimi), it is also smoked and dried to make katsuobushi, an important ingredient in dashi (a type of common Japanese fish stock). It is also a key ingredient in shiokara.
Pacific and Atlantic bonito meat has a firm texture and a darkish color. The bonito has a moderate fat content. The meat of young or small bonito can be of lighter color, close to that of skipjack tuna, and is sometimes used as a cheaper substitute of skipjack, especially for canning purposes. Bonito may not be marketed as tuna in all countries, however. In Spain, tuna (Thunnus alalunga) is sometimes referred as Bonito del Norte.
The Atlantic bonito is also found in the Black Sea. Called palamut in Turkish, it grows to a size of 65 cm, and is a popular seasonal choice.
In Croatia and Greece the bonito is locally called "Palamida".
Bonito/Palamida can also be used in Greek cuisine as a substitute for Tuna or Swordfish to make the dish Lakerda, a pickled raw meze.